Shaved Brussels Sprouts with Lemon

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One of my favorite ways to prepare brussels sprouts is shredded, and 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!

Recipe method and photos updated, originally published 2006

Shaved Brussels Sprouts with Lemon Recipe

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  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4

Ingredients

  • 1 pound brussels sprouts, tough or wilted outer leaves peeled off and discarded
  • 2 teaspoons lemon juice
  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 Tbsp mustard seeds
  • 2 Tbsp dry white wine (or Vermouth)
  • 2 teaspoons lemon zest
  • Salt and pepper to taste

Method

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.

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2 Sauté 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.

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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.

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Serve immediately.

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

Links:

Shaved Brussels Sprouts with Soba Noodles from Naturally Ella

Shaved Brussels Sprouts Stir Fry with Cranberries from Diethood

Hashed Brussels Sprouts

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Showing 4 of 16 Comments

  • Janie

    I just made this and it is wonderful! Very light and delicate flavors. I didn’t have mustard seeds so I subbed Nigella seeds (halved the amount) and subbed white zinfandel for the dry wine. I would like to make it exactly as you have it but this was so nice that I may always use my subs. Thank you for a new fav! What do you like to serve with it?

  • Betty

    This recipe and the photo look delicious. It is not easy for me to find Brussels sprouts here in Greece, and when I do, they sound just like the ones described by Nina above – very hard. So I will try the recipe using thawed sprouts – they are usually very tender.

  • Mark

    So glad they shaved! Nobody likes hairy Brussels sprouts.

    Brussels sprouts are like liver…if you want freeloading in-laws to stop coming over for dinner, just make Brussels sprouts and liver. As soon as they learn the menu, they’ll suddenly remember they planned to rearrange their sock drawers.

    Brussels sprouts are good for one other thing…you can use them instead of golf balls. Unlike golf balls, they’re bio-degradable! I always bring a big bushel of Brussels sprouts to the driving range.

  • Jessica

    Can this be made ahead and then warmed before serving?

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