Shredded Brussels Sprouts with Basil and Pine Nuts
- Total Time
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 sprouts2 pound(s), ends and brown outer leaves trimmed
unsalted butter1 Tbsp
uncooked shallot(s)3 medium, minced
fresh lemon juice2 Tbsp
basil¼ cup(s), fresh, minced
kosher salt2 tsp
black pepper¼ tsp
pine nuts8 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.