Happy St. Patrick's day! I figured I needed to do my blogging due diligence and at least post something green today. These might not be green velvet cupcakes topped with rainbows and gold coins that I hand sculpted out of white chocolate and hand-painted with leprechaun tears, but they're good. Plus, if you're looking for something like that you're at the wrong blog.
Raise your hand if you've, at least once in your life, sworn to never eat brussels sprouts. I figure there will be a few sprout haters here and that's okay. Because if you're willing to give these shaved brussels sprouts a try, I bet you'll change your mind. No promises, but it's worth a shot, right?
The difference comes from cutting the brussels sprouts into super-thin strips so you're not biting into a big hunk of bitter vegetable. We're then going to saute them in a little olive oil and salt and pepper until they are just slightly charred which adds a boatload of flavor. To get the sprouts cut thinly, I use this OXO Good Grips Hand-Held Mandoline Slicer that's inexpensive and works great. Any type of mandolin slicer will work as will an old fashioned knife, it will just take a bit of time.
But we're not done yet! After they are cooked we'll squeeze some fresh lemon juice over the top to brighten them up a tad and stir in a handful of fresh parmesan cheese. They are tender and crisp and full of flavor! The natural bitterness of the sprouts is subdued by keeping the pieces small and caramelizing them just a bit and the lemon and cheese just bring it all home. So good!
Have I convinced you to try these yet?
Other Vegetable Recipes You Might Like
Brown Butter Green Bean Amandine
Garlic Balsamic Roasted Brussels Spouts
Green Bean Casserole Redeux {Thanksgiving Blitz #5}
Or Check out all my Vegetable Side Dish Recipes Here
Shaved Brussels Sprout Saute
Ingredients
- 1 pound brussel sprouts washed and thinly sliced
- 2 tablespoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1- 2 tablespoon fresh lemon juice
- ¼ cup fresh grated parmesan cheese.
Instructions
- Heat olive oil in a large skillet until screaming hot, but not yet smoking.
- Add brussel sprouts to the pan, stirring every so often to cook evenly. Add salt and pepper and continue to cook until tender and some of the sprouts are slightly charred or darkly caramelized around the edges. Remove from heat.
- Stir in lemon juice to taste and parmesan cheese. Serve immediately.
Izzy says
How long do you sauté for? Thanks!
Judy Vincent says
Super easy and tasty!!
Sherlyn says
I love the fine texture of the Brussels sprouts shaved
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Mona S Wachsler says
This is the best way I've ever eaten Brussel Sprouts. I will never cook whole Brussel Sprouts again. No comparison! I shred with a fine slicing disk on my Cuisinart. These are even better if you mix the parm in at the end of cooking before removing from heat, (I use more parm...guessing) let the parm melt at which time some of it will stick to the bottom of the pan and start to brown. Let it get toasty brown, then turn the skillet off, wait a couple minutes, and then scrape all the good brown bits off the bottom of the pan. (condensation releases it) Then off heat, toss with lemon juice, and yummy yum, yum, YUM!! (I use Lawrey's Pollo Asado seasoning...)
I make mine in a 14-inch skillet with straight sides and increase the recipe. Good for leftovers!
FrannyD says
My go to recipe for Brussel sprouts now. Quick, easy and DelIcious! Thank you!
Christa says
Made it vegan by substituting the parm for a few spoons of nutritional yeast mixed with a few spoons of ground sesame seeds. Also, I used an olive wood smoked olive oil for a slight smokey flavor. So good!
Richard says
I made your brussel sprouts recipe Thanksgiving for the first time. Everyone loved it. It was not only a hit, this afternoons big Christmas Eve feast all the brussel sprout haters can’t wait for them! Best recipe I ever found online. Thank you and Merry Christmas.
Heather Cheney says
Wow, so glad they were so loved! Glad you enjoyed!
Joyce says
Chopped onions and chopped celery, asparagus cut very small (hatred of that veg for 55 years, so decided it's time to overcome it, but will help myself by making it nearly invisible for now), and mushrooms. Sauteed the whole mess with the finely sliced Brussels sprouts, which veg I finally learned to like 11 years ago. Cooked all of it in coconut-avocado oil and butter--and now I've overcome another vegetable dislike, as well as having given myself a pretty good new and easy dish to make and eat. I like nearly all vegetables, but asparagus--psychological, nothing more, so struggled with the dislike for all these decades. Now it's basically hidden in other vegetables, so it's some sort of compromise, I suppose--but better than not eating it at all.
Gerri says
I just made this we added chopped almonds and paired it with roast. Very good!!
patt says
looking for a new tret ur favorite spouts.
Erin @ Mouthful says
Love this recipe, Heather! This is my kind of meal! Simple, tasty and fresh!!!
Heather Cheney says
Thanks Erin! I'm loving it lately. 🙂