Shaved Brussels Sprouts with Lemon

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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!

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

Showing 4 of 16 Comments

  • Sandra

    I made this yesterday but didn’t put the lemon zest in it. I also used chardonnay as the wine and added a qtr of thinly sliced yellow onion and it was DELICIOUS! There wasn’t any left so I am making it again this coming weekend.

  • 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?

  • Jessica

    Can this be made ahead and then warmed before serving?

  • Catherine Ellis

    I so love this website. This recipe is one of my personal fav’s. Doesn’t matter if I leave out an ingredient or two it always tastes delish!

  • Char H

    I just tried this recipe…. my gosh, I am so full! I did make a few adjustments… I didn’t have vermouth or dry wine, so I used white cooking wine and I didn’t have the seeds so I used fresh cracked pepper. It was a bit tart, so I threw in a pinch of brown sugar. This dish is fast, inexpensive and easy to prepare. Two forks up and a belly rub. I also decided to try the same basic recipe on a chicken breast, using a little less lemon juice and more zest… again, it was amazing. Definitely a palate pleaser! Thank you for this recipe!

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