Photo of Shredded Brussels sprouts with basil & pine nuts by WW

Shredded Brussels sprouts with basil & pine nuts

Points® value
Total Time
25 min
15 min
10 min
Fresh and lemony, this side dish is the ideal palate-cleansing pairing for meaty mains. If you don’t have pine nuts, sliced or chopped almonds provide a similar crunch.


Brussels sprouts

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

Unsalted butter

1 tbsp(s)


3 medium, minced

Fresh basil

¼ cup(s), minced, plus more for garnish

Fresh lemon juice

2 tbsp(s)

Kosher salt

2 tsp(s)

Black pepper

¼ tsp(s)

Pine nuts

8 tsp(s), toasted, for garnish


  1. In a food processor fitted with the slicing attachment, thinly slice the Brussels sprouts. (If you don’t have a food processor, use a mandoline or knife.)
  2. In a 12-inch nonstick skillet, melt the butter over medium-high heat. Add the shallots and cook for 1 minute, stirring frequently. Add the Brussels sprouts and cook until slightly softened, 5 to 7 minutes, stirring occasionally. Stir in the basil, lemon juice, salt, and black pepper. Garnish with the pine nuts and additional basil.


Per serving (about 1 cup Brussels sprouts and 1 tsp pine nuts): 87 Cal, 3 g Total Fat, 1 g Sat Fat, 512 mg Sod, 13 g Total Carb, 4 g Sugar, 5 g Fib, 5 g Prot.