Photo of Shredded Brussels Sprouts with Basil and Pine Nuts by WW

Shredded Brussels Sprouts with Basil and Pine Nuts

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Shredding and briefly sautéing the Brussels sprouts maximizes their crunchy texture and nutty flavor. It’s a terrific side dish to poultry or fish.


Uncooked Brussels sprouts

2 pound(s), ends and brown outer leaves trimmed

Fresh lemon juice

2 tbsp(s)

Unsalted butter

1 tbsp(s)

Uncooked shallot(s)

3 medium, minced

Fresh basil

¼ cup(s), fresh, minced

Kosher salt

2 tsp(s)

Black pepper

¼ tsp(s)

Pine nuts

8 tsp(s), toasted


  1. Working in batches, place Brussels sprouts in a food processor and pulse until shredded. If you don’t have a food processor, thinly slice using a mandolin. Or using a knife, halve each Brussels sprout and then thinly slice it lengthwise.
  2. Melt butter over medium-high heat in a large nonstick skillet. Add shallots and cook, stirring frequently, 1 minute. Add Brussels sprouts and sauté until leaves are bright green and inner sections soften slightly, about 5 to 7 minutes. Stir in lemon juice, basil, salt and pepper; garnish with pine nuts and serve. Yields about 1 cup Brussels sprouts and 1 teaspoon pine nuts per serving.