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Sautéed Shredded Brussels Sprouts (Gluten-Free, Vegetarian)


Description

This sautéed shredded Brussels sprouts recipe is bursting with flavor – citrus lemon balances out the natural bitterness of Brussels sprouts, and is garnished with grated parmesan cheese that makes this healthy dish feel just a little more luxurious. Ready in just 25 minutes, this is naturally gluten-free and is the perfect side dish for Thanksgiving dinner, Christmas or anytime during the holidays.


Ingredients

Units Scale

Instructions

  1. Shred Brussels Sprouts: Remove any tough outer leaves of the Brussels sprouts and then use a sharp knife to cut the sprouts into halves lengthwise. Place the halves cut-side-down and slice thinly to shred the sprouts.
  2. Sauté the Shredded Brussels Sprouts: In a large skillet over medium heat, heat two tablespoons of olive oil and sauté the shredded Brussels sprouts until they are slightly soft but still bright green in color.
  3. Flavor and Garnish: Squeeze in lemon juice and mix well before sprinkling grated parmesan cheese over. Add salt and ground black pepper to taste and serve.

Notes

Brussels Sprouts: You can either buy already shaved Brussels sprouts at the supermarket, or shave them yourselves (as I show you how in the instructions).

Olive Oil: I like using extra virgin olive oil because there are so few ingredients in this dish that I want each flavor to stand out. However, feel free to use another vegetable oil (such as coconut oil, avocado oil, or sunflower oil). 

Lemon Juice: I prefer to use fresh lemon juice since I almost always have fresh lemons on hand. However, if you only have bottled lemon juice, that will work too.

Parmesan Cheese: I used freshly grated parmesan cheese in this case, but feel free to swap it out for vegan parmesan cheese or nutritional yeast to make this dairy-free or vegan.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: Western

Keywords: shaved brussels sprouts, sauteed shredded brussels sprouts

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