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Shredded Brussels Sprouts with Basil and Pine Nuts

Total Time
25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
Shredding and briefly sautéing the Brussels sprouts maximizes their crunchy texture and nutty flavor. It’s a terrific side dish to poultry or fish.
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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