Begin by thoroughly washing and rinsing the Brussels sprouts, then trim off their tough stem ends.

Carefully slice each Brussels sprout lengthwise into thin strips, approximately ⅛ to ¼ inch thick.

Heat 2 tablespoons of the olive oil in a large nonstick skillet or a cast-iron pan over medium-high heat until shimmering.

Add the prepared Brussels sprouts to the hot pan, tossing them gently to ensure they are evenly coated with the oil.

Cover the skillet and cook for 2 to 3 minutes, stirring once or twice, until the sprouts just begin to develop a light golden-brown color.

Once browning starts, pour in the remaining 1 tablespoon of olive oil and stir again to coat the sprouts.

Sprinkle the garlic powder, sea salt, and black pepper evenly over the sprouts, then stir well to distribute the seasonings.

Cover the pan once more and continue cooking for another 2 to 3 minutes, or until the sprouts have softened to your liking.

Uncover the skillet, add the fresh Meyer lemon juice, and cook for an additional 1 to 2 minutes, allowing the sprouts to become nicely browned and slightly crispy.

Transfer the sauteed Brussels sprouts to a serving dish immediately and generously sprinkle with freshly grated Parmesan cheese before serving.