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  extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tablespoon mustard seeds
  • 2 tablespoons 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.

    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

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Hashed Brussels Sprouts
Elise Bauer