Shredded Brussels sprouts with basil and pine nuts
SmartPoints® value per serving
Cutting your vegetable in a new way opens the door to a whole new world of side dish options. In this recipe, shredding and briefly sautéing the Brussels sprouts maximizes their crunchy texture and nutty flavor. The cool hit of lemon juice, fresh basil and sweet toasted pine nuts gives this simple side deep layers of flavor. Try this for your next dinner party, though its modest 24-minute prep time is fast enough for a weeknight. It’s a terrific side dish to roasted poultry or fish and great for hot or room temperature.
Uncooked Brussels sprouts
2 pound(s), ends and brown outer leaves trimmed
3 medium, minced
Fresh lemon juice
¼ cup(s), fresh, minced
8 tsp, toasted
- 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.
- 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.