Shredded Brussels sprouts with basil & pine nuts
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Fresh and lemony, this side dish is the ideal palate-cleansing pairing for meaty mains. If you don’t have pine nuts, sliced or chopped almonds provide a similar crunch.
Ingredients
Brussels sprouts
2 pound(s), ends and leaves trimmed
Unsalted butter
1 Tbsp
Shallot
3 medium, finely chopped
Fresh basil
¼ cup(s), fresh, finely chopped, plus more for garnish
Fresh lemon juice
2 Tbsp
Kosher salt
2 tsp
Black pepper
¼ tsp
Pine nuts (unsalted, raw or dry roasted, no sugar added)
8 tsp, toasted, for garnish
Instructions
1
In a food processor fitted with the slicing attachment, thinly slice the Brussels sprouts. (If you don’t have a food processor, use a mandoline or knife.)
2
In a 12-inch nonstick skillet, melt the butter over medium-high heat. Add the shallots and cook for 1 minute, stirring frequently. Add the Brussels sprouts and cook until slightly softened, 5 to 7 minutes, stirring occasionally. Stir in the basil, lemon juice, salt, and black pepper. Garnish with the pine nuts and additional basil.
3
Serving size: about 1 cup Brussels sprouts and 1 tsp pine nuts
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