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
- 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
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.
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.
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.
Shaved Brussels Sprouts with Soba Noodles from Naturally Ella
Shaved Brussels Sprouts Stir Fry with Cranberries from Diethood