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
📖 Recipe
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.
myink ai says
That's a clever way to make Brussels sprouts appealing, especially with the shaving technique! I've always found that roasting them whole can sometimes lead to a bitter outer layer. Shaving them thin should definitely help achieve a more even cook and a less intense flavor. The addition of lemon juice and parmesan sounds like a classic and effective combination for balancing out any potential bitterness. It reminds me of a similar preparation I've done with kale, where thinly slicing it and massaging it with dressing makes it much more palatable raw. I'll have to try this shaved Brussels sprout method soon!
Crossy Road Online says
The idea of shaving Brussels sprouts to avoid that bitter bite is brilliant! I've definitely been on the "never eating Brussels sprouts again" train more than once, usually after a bad experience with overcooked, mushy ones. I can see how slicing them so thinly and getting that slight char would completely change the texture and flavor profile. I’m curious, how long does it usually take you to shave a batch using your mandoline? I’m always looking for ways to make my cooking prep faster, especially when I’m trying to get a meal on the table quickly, similar to how I jump into a quick game of Crossy Road. The lemon juice finish sounds like the perfect way to cut through any remaining richness.
MorseTranslator says
I appreciate the honesty about not making St. Patrick's Day cupcakes; I'm definitely more in the "savory vegetable" camp too! Your point about how slicing the Brussels sprouts thinly makes all the difference really resonates. I used to be firmly in the "never again" sprout club until I tried them shaved and sautéed. The texture change is so significant, and it really does seem to mellow out any bitterness, especially with that touch of char you mentioned. I've been using a knife, which, as you noted, is a bit of a workout, so I might have to look into that OXO slicer you recommended. The lemon juice at the end is a brilliant touch for brightness.
Before You Ink says
The idea of shaving the Brussels sprouts to sauté them is brilliant! I've always found whole or halved sprouts a bit too dense and sulfurous, even when roasted. Thinly slicing them like you've done here must really change the texture and cook time, making them more tender and allowing the flavors to meld better. I'm curious if the lemon juice and parmesan are added right at the end, or if they cook with the sprouts for a bit. I’ll definitely be trying this approach soon; it sounds like a much more approachable way to enjoy Brussels sprouts.
Maze Craze Online says
I'm always looking for new ways to prepare Brussels sprouts, as they can be a bit hit-or-miss for me too. The idea of shaving them thinly to avoid that bitter, dense bite makes a lot of sense. I've found that a really sharp knife is my go-to for most prep, but I might have to invest in a mandoline slicer if it makes a big difference like you suggest. The lemon juice finish is a great touch too; acidity always seems to balance out strong vegetable flavors. I'll definitely be trying this out!
Bold Text Generator says
I appreciate how you tackled the "Brussels sprout hater" problem head-on! It’s true, the texture of whole sprouts can be a real turn-off for a lot of people. I’m curious about the charring aspect you mentioned – do you find that it significantly mellows out any remaining bitterness, or is it more about adding a smoky depth? My own experience with Brussels sprouts has been hit or miss; roasting them usually works well for me, creating those crispy edges, but I've never tried shaving them before. The mandoline slicer tip is also great; I always struggle to get mine thin enough with just a knife. I'll definitely have to give this a try!
OrbitDash CC says
The idea of shaving Brussels sprouts to get rid of that bitter, dense texture is really smart. I used to be firmly in the "never eat Brussels sprouts" camp, but then I had them roasted until they were crispy and caramelized. It was a total game-changer. This recipe with the lemon juice sounds like it would add a similar bright, fresh element that cuts through any remaining bitterness. I'm curious how finely you get them with the mandoline – is it almost like a slaw, or are they still a bit more substantial? I might have to try this out with some garlic added in.
Mahjong Solitaire CC says
I appreciate the practical approach to making Brussels sprouts appealing, especially the tip about shaving them thinly. I used to be firmly in the "never again" camp with Brussels sprouts due to their bitterness, but this method sounds like it truly addresses that issue by increasing the surface area and allowing for that nice char. I can imagine the lemon juice really cuts through any remaining earthiness. It makes me wonder if adding a little balsamic glaze at the end would also be a good variation, similar to how it's used on roasted sprouts. It's a good reminder that preparation can make all the difference with vegetables we tend to shy away from.
AI Room Designer says
I really appreciate you tackling the Brussels sprout stigma head-on! I, too, have been on that "never again" train, but I've found that the trick really is how you prepare them. The mandoline suggestion is brilliant – I've always struggled to get them thin enough with just a knife, and I can see how that thinness, combined with a slight char, would completely transform the texture and reduce bitterness. Adding lemon juice at the end is a classic move that always brightens things up. It makes me wonder if a touch of balsamic glaze would also work well with this preparation, given the slight char you achieve.
Izzy says
How long do you sauté for? Thanks!
FrannyD says
My go to recipe for Brussel sprouts now. Quick, easy and DelIcious! Thank you!
patt says
looking for a new tret ur favorite spouts.