Shaved Brussels Sprouts with Lemon

Shaved brussels sprouts made with thinly sliced brussels sprouts, tossed in lemon juice, sautéed in olive oil with garlic and mustard seeds.

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


  • 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


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 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.

hashed-brussels-sprouts-method-4 hashed-brussels-sprouts-method-5

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.

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  • Joni

    We tried these for dinner tonight. They were cooked properly, but had very little brussel sprout taste. DH remarked that that was good:) I think if I make them again, I’ll not use so much lemon. Thanks for the inspiration. I’ve been enjoying your posts and we love the Chipotle meatball recipe (although I’ve added chipotle to both the meat and the sauce because it didn’t have enough chipotle flavor for us otherwise:)).

  • Pam Sp

    I tried this recipe today and loved it. The combination of flavors was perfect. This is a keeper.

  • Terry B

    Brussels sprouts are suddenly turning up everywhere! My friend Laura made the following recipe [from Martha Stewart Living] for her Thanksgiving dinner and received rave reviews.

    Caramelized Brussels Sprouts and Chestnuts
    2 T unsalted butter
    1 T extra virgin olive oil
    2 lbs brussels sprouts, washed, trimmed and cut in bite size pieces
    3/4 lb shelled chestnuts (jarred, vacuum packed or frozen)
    1/2 c cider vinegar
    1/4 c chicken stock (low sodium if store-bought)
    1/4 c sugar

    Saute brussels sprouts in butter and oil over medium heat until golden, 15-17 minutes. Add chestnuts and cook, stirring occasionally, until sprouts are tender and browned in places, 20-25 minutes.

    Raise heat to medium-high. Add vinegar, stock and sugar. Cook stirring occasionally until liquid has reduced to a syrup, 4-5 minutes.

    Serves 8.

  • Lynne

    This is a fantastic recipe and will be a permanent favourite. I used a little avocado oil infused with lime, poppy seeds, garlic granules and the thinly sliced brussels sprouts. It took about 10 minutes from start to finish and I have had them every night this week. Many thanks for the inspiring ideas.

  • Megan

    I love brussel sprouts, but never steamed or boiled! I’ve been roasting mine in the oven for years now and love the results. But when I saw this recipe on your site, I wanted to give it a try. Chopping the sprouts was time-consuming, and I had to sub sherry for the wine as it was all we had in the house, but the result was SO DELICIOUS I will be committing myself to this recipe again! And again and again…

  • 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!

  • 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!

  • Nina Zimmermann

    This is a rather unusual way to prepare brussels sprouts – it brings out the nutty flavour and disguises others. I liked it, though! The only problem I had was that of separating the leaves. The sprouts I can buy over here in Hamburg/Germany are so dense that they hardly fall apart, even when cut into thin slices…

    Anyway: thanks, Elise, for another good recipe!

  • dr bombay

    Made dish today for turkey day. Everyone raved, even the host who warned me he hated Brussels sprouts. Doubled the recipe and had to use an extra T of lemon juice and halved the lemon zest. Thanks much for this idea! Host offered six turkeys – 1 cajun, 1 italian herb, 1 super garlic, 1 garlic & ginger, 1 curry, and one super hot spicy (my favorite).

  • arabella

    Made this last night and it was delicious! Even people who thought they didn’t like brussel sprouts really liked it.

    I used lemon juice from a container as we were out of fresh lemon. I also didn’t have any mustard seeds, so I skipped those, but I upped the wine and the freshly ground black pepper.

  • Jessica

    Can this be made ahead and then warmed before serving?

    • Elise

      Hi Jessica, you can prep the brussels sprouts with lemon juice a few hours ahead of time, but the dish should be made right before serving.

  • 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.

  • 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.

  • 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?

  • Renee

    Yummy! We love Brussels sprouts! I’m sure the additions of lemon juice and wine will really brighten the flavor.

  • Hannah

    I’m always hunting for new ways to prepare those commonly used greens – this sounds like a great idea!

  • 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.