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

Shredded Brussels sprouts with basil and pine nuts

1
1
1
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
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.

Ingredients

uncooked Brussels sprouts

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

unsalted butter

1 Tbsp

uncooked shallot(s)

3 medium, minced

fresh lemon juice

2 Tbsp

basil

¼ cup(s), fresh, minced

kosher salt

2 tsp

black pepper

¼ tsp

pine nuts

8 tsp, toasted

Instructions

  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.

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