Lemony Shaved Brussels Sprouts

published Aug 14, 2022
Shaved Brussels Sprouts Recipe

It's a 10-minute side dish that easy to serve alongside absolutely anything

Serves4 to 6

Prep3 minutes to 10 minutes

Cook5 minutes to 8 minutes

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Credit: Kelli Foster

Roasted Brussels sprouts seem to get all the attention, but the quick and easy weeknight side you really need on your radar is shaved Brussels sprouts. Sautéed in a hot skillet until the leaves are just tender and vibrant with a hint caramelized char around the edges and tossed with a duo of lemon at the last minute for a pop of freshness, it’s a 10-minute side dish that’s easy to serve alongside absolutely anything.

What Are Shaved Brussels Sprouts?

Shaved, or shredded, Brussels sprouts are simply sprouts that have been trimmed and thinly sliced. You can either buy whole Brussels sprouts and shave them at home, or you can save some time and really minimize the prep work, by picking up a bag or two of shaved Brussels sprouts in the produce section.

Credit: Kelli Foster

What Is the Best Way to Shred Brussels Sprouts?

There are several ways to shred Brussels sprouts, including using a mandoline or a food processor fitted with the slicing attachment. But the simplest method is using a cutting board and sharp chef’s knife. Here’s how to do it.

  • Trim. Trim the ends from the Brussels sprouts.
  • Remove any rough leaves. If necessary, remove any tough or blemished outer leaves.
  • Halve. Cut the Brussels sprouts in half lengthwise.
  • Shred. Place the flat side on the cutting board and thinly slice crosswise.

Want to get a jump-start? The Brussels sprouts can be shredded up to a day in advance and stored in an airtight container in the refrigerator.

Shaved Brussels Sprouts Recipe

It's a 10-minute side dish that easy to serve alongside absolutely anything

Prep time 3 minutes to 10 minutes

Cook time 5 minutes to 8 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1 pound

    Brussels sprouts, or 2 (9-ounce) bags shaved Brussels sprouts

  • 2 cloves

    garlic

  • 1/2 medium

    lemon

  • 2 tablespoons

    olive oil

  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

Instructions

  1. If starting with whole Brussels sprouts, trim and thinly slice 1 pound (about 3 cups). (Alternatively, shred with the shredding disc of a food processor.) If starting with shaved Brussels sprouts, remove and discard any thick or hard pieces. Mince 2 garlic cloves. Finely grate the zest of 1/2 medium lemon (about 1 teaspoon), then juice the zested lemon until you have 1 tablespoon lemon juice.

  2. Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium heat until shimmering. Add the garlic and cook until fragrant, about 20 seconds.

  3. Add the Brussels sprouts, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally until tender and lightly browned on some edges still bright green, 4 to 6 minutes. Remove the skillet from the heat and stir in the lemon zest and juice.

  4. Serve immediately.

Recipe Notes

Make ahead: The Brussels sprouts can be shaved up to 1 day in advance and stored in an airtight container in the refrigerator.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.