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.

Hashed Brussels Sprouts
Elise Bauer

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

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


  • 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 tsp 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.

    Elise Bauer
  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.

    Elise Bauer
    Elise Bauer
  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.

    Elise Bauer

    Serve immediately.

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


Shaved Brussels Sprouts with Soba Noodles from Naturally Ella

Shaved Brussels Sprouts Stir Fry with Cranberries from Diethood

Hashed Brussels Sprouts
Elise Bauer
Nutrition Facts (per serving)
117 Calories
8g Fat
9g Carbs
3g Protein
Show Full Nutrition Label Hide 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.