Shredded Brussels Sprouts with Basil and Pine Nuts

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

unsalted butter

1 Tbsp

uncooked shallot(s)

3 medium, minced

fresh lemon juice

2 Tbsp


¼ cup(s), fresh, minced

kosher salt

2 tsp

black pepper

¼ tsp

pine nuts

8 tsp, 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.

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