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.
- 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.
- 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.
- 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.
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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dishes
- Method: Stovetop
- Cuisine: Western
Keywords: shaved brussels sprouts, sauteed shredded brussels sprouts