Add lemon juice to a large bowl.

Trim the ends of the Brussels sprouts and using a food processor with the slicing attachment, or a sharp knife, slice the Brussels sprouts into thin shreds. If using a knife, halve the sprouts lengthwise first, then thinly slice across.

As you slice, add the Brussels sprouts to the bowl with the lemon juice, tossing occasionally to coat evenly. Gently massage to soften leaves.

Heat the olive oil in a large skillet over medium-high heat.

Add the minced garlic, cumin seeds, and black pepper sautéing until fragrant, about 1 minute.

Add the Brussels sprouts to the skillet, stirring frequently to ensure they cook evenly. Sauté for about 4-5 minutes, until the sprouts have softened slightly but are still green.

Season with salt to taste.

Turn off the heat and stir in the desired amount of grated lemon zest - more if you like lemony and less if you want a hint of lemon.

Serve warm or at room temperature.