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    Home / Recipes / Side Dishes

    Shaved Brussels Sprout Saute

    By Heather · Published: Mar 17, 2015 · Updated: Mar 22, 2021 · This post may contain affiliate links · See the privacy policy linked in my footer.

    Jump to Recipe Print Recipe

    Don't like brussel sprouts? Think again! This saute will make a brussel believer out of you! Thinly slice the sprouts, saute in a little olive oil and finish with some lemon juice and parmesan cheese! They are so good you won't ever say you don't like brussel sprouts again!

    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!

    Don't like brussel sprouts? Think again! This saute will make a brussel believer out of you! Thinly slice the sprouts, saute in a little olive oil and finish with some lemon juice and parmesan cheese! They are so good you won't ever say you don't like brussel sprouts again!

    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}

    Grilled Vegetable Salad

    Homemade Creamed Corn

    Or Check out all my Vegetable Side Dish Recipes Here

    Don't like brussel sprouts? Think again! This saute will make a brussel believer out of you! Thinly slice the sprouts, saute in a little olive oil and finish with some lemon juice and parmesan cheese! They are so good you won't ever say you don't like brussel sprouts again!

    Shaved Brussels Sprout Saute

    Don't like brussels sprouts? Think again! This saute will make a brussel believer out of you! Thinly slice the sprouts, saute in a little olive oil and finish with some lemon juice and parmesan cheese! They are so good you won't ever say you don't like brussel sprouts again!
    By Heather Cheney
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 4 servings

    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.

    Nutrition Facts

    Serving: 1 serving | Calories: 137 kcal | Carbohydrates: 11 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 2 g | Cholesterol: 4 mg | Sodium: 274 mg | Potassium: 452 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 905 IU | Vitamin C: 100.7 mg | Calcium: 122 mg | Iron: 1.6 mg

    Nutrition and Food Safety Disclosure

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    Reader Interactions

    Comments

    1. Izzy says

      October 13, 2022 at 9:56 am

      How long do you sauté for? Thanks!

      Reply
    2. Judy Vincent says

      August 19, 2022 at 5:42 pm

      5 stars
      Super easy and tasty!!

      Reply
    3. Sherlyn says

      August 17, 2022 at 10:13 pm

      5 stars
      I love the fine texture of the Brussels sprouts shaved
      wordle unlimited

      Reply
    4. Mona S Wachsler says

      April 08, 2022 at 12:35 pm

      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!

      Reply
    5. FrannyD says

      December 02, 2019 at 2:00 pm

      My go to recipe for Brussel sprouts now. Quick, easy and DelIcious! Thank you!

      Reply
    6. Christa says

      December 21, 2018 at 11:34 am

      5 stars
      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!

      Reply
    7. Richard says

      December 24, 2017 at 7:03 am

      5 stars
      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.

      Reply
      • Heather Cheney says

        January 02, 2018 at 8:50 am

        Wow, so glad they were so loved! Glad you enjoyed!

        Reply
    8. Joyce says

      July 12, 2017 at 2:27 pm

      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.

      Reply
    9. Gerri says

      April 02, 2017 at 2:59 pm

      5 stars
      I just made this we added chopped almonds and paired it with roast. Very good!!

      Reply
    10. patt says

      November 23, 2015 at 9:38 pm

      looking for a new tret ur favorite spouts.

      Reply
    11. Erin @ Mouthful says

      March 18, 2015 at 9:22 am

      Love this recipe, Heather! This is my kind of meal! Simple, tasty and fresh!!!

      Reply
      • Heather Cheney says

        March 20, 2015 at 1:13 pm

        Thanks Erin! I'm loving it lately. 🙂

        Reply

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