Shaved Brussels Sprouts With Lemon - Simply Recipes

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Shaved Brussels Sprouts with Lemon

This quick shaved Brussels sprouts recipe sautés the veggie in olive oil with garlic, mustard seeds, and lemon. It's a tasty, versatile side dish.

By Elise Bauer Elise Bauer Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Learn about Simply Recipes' Editorial Process Updated November 10, 2024 9 Ratings Save Print Close

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Shaved Brussels sprouts is one of my favorite ways to prepare Brussels sprouts. Shredded, quickly stir-fried in a hot pan, add a little garlic, some lemon juice, and you have a quick and easy side dish! Perfect to serve with pork, chicken, or turkey.

Slicing the Brussels sprouts can be a bit laborious; if you have a food processor with a slicing blade, this would be a good way to make use of it.

Brussels sprouts can go from crisp and nutty to soggy and bitter if they are overcooked, so cook them quickly in a large sauté pan so they still retain their crunch and vibrant green!

More Easy Brussels Sprouts Recipes

• Roasted Brussels Sprouts
• Hoisin Glazed Brussels Sprouts
• Brussels Sprouts, Mushroom, and Goat Cheese Casserole

From the Editors Of Simply Recipes Print Save

Shaved Brussels Sprouts with Lemon

Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Servings 4 servings

Recipe inspired by one in The Union Square Cafe Cookbook by Michael Romano and Danny Meyer as reported by the New York Times.

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• 1 pound Brussels sprouts, tough or wilted outer leaves peeled off and discarded

• 2 teaspoons lemon juice

• 2 tablespoons extra virgin olive oil

• 1 clove garlic, minced

• 1 tablespoon mustard seeds

• 2 tablespoons dry white wine or vermouth

• 2 teaspoons lemon zest

• 1/4 teaspoon salt and pepper, to taste

1. Thinly slice the Brussels sprouts and toss with lemon juice:

   Put the lemon juice in a large bowl. Peel off any large wilted outer leaves from the Brussels sprouts and cut off the bottoms and discard.

   Cut the sprouts in half lengthwise. Then thinly slice the sprouts crosswise. As you slice the sprouts, put the slices into the bowl with the lemon juice. Toss them to separate the leaves and coat with a little of the lemon juice.

2. Sauté the shredded Brussels sprouts with garlic and mustard seeds:

   Heat the oil over high heat in a large skillet. When the skillet is hot, add the Brussels sprouts, garlic, mustard seeds.

   Sauté them until the shaved sprouts are just lightly wilted and cooked, but still green and firm, about 3 to 4 minutes.

3. Finish with white wine, salt, pepper, lemon zest:

   Add the wine to the pan. Sprinkle with salt and pepper. Sauté a minute more.

   Remove from heat and sprinkle with lemon zest. Add more salt and pepper to taste.

   Serve immediately.

• Salads
• Brussels Sprouts
• Vegetarian Thanksgiving
• Easter Side Dishes
• Easter

Nutrition Facts (per serving)
117	Calories
8g	Fat
9g	Carbs
3g	Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 4
Amount per serving
Calories	117
% Daily Value*
Total Fat 8g	10%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 99mg	4%
Total Carbohydrate 9g	3%
Dietary Fiber 3g	12%
Total Sugars 2g
Protein 3g
Vitamin C 72mg	362%
Calcium 49mg	4%
Iron 2mg	9%
Potassium 384mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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