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.
FrontWars.io says
The idea of shaving Brussels sprouts to avoid that bitter, overwhelming bite makes a lot of sense. I've definitely been on that "never again" Brussels sprout train in the past, but the thin slicing and slight char you describe sounds like it completely changes the texture and flavor profile. I'm curious if the lemon juice is added right at the end of cooking, or if it's a post-sauté step. I'll have to try this out, maybe with some added garlic or a sprinkle of parmesan if I'm feeling fancy.
ai virtual staging says
The idea of shaving Brussels sprouts is really intriguing, especially since I've always found whole ones to be a bit bitter. Your description of just a little olive oil, lemon juice, and Parmesan sounds like a simple yet effective way to cut through that potential bitterness and bring out their natural flavor. It makes me wonder if this method could work with other slightly bitter vegetables too. I might have to try this out soon, it sounds like a much quicker way to prepare them than roasting!
ai rap lyrics generator says
The idea of shaving Brussels sprouts to avoid that "big hunk of bitter vegetable" is genius. I've definitely been on the "never eating sprouts again" train before, but this method sounds like it could actually convert me. The quick sauté with a bit of char and then that squeeze of lemon juice sounds like it would cut through any residual bitterness. I'm curious, how finely do you typically shave them? Is it super fine, almost like a slaw, or just thin enough to soften quickly?
Tattoo Font Generator says
I'm totally with you on the Brussels sprout sentiment – I definitely went through a phase of vowing to never eat them again! Your point about shaving them thinly making all the difference really resonates. It's a brilliant way to tackle that sometimes overwhelming texture and bitterness. I've always used a knife, and it's a chore, so I'm intrigued by the mandoline slicer you recommended. Adding that lemon juice at the end is such a smart move to cut through the richness and brighten everything up. It sounds like a simple yet effective transformation.
Tattoo Meanings says
The idea of shaving Brussels sprouts is brilliant! I've definitely been in the "never eating Brussels sprouts again" camp, usually because they end up mushy and bitter. The thin slicing seems like it would completely change the texture, and the slight charring combined with lemon juice sounds like a fantastic flavor profile. It makes me wonder if this method would also work well with other slightly bitter greens, perhaps kale or even radicchio. I might have to try this out on my next grocery run.
Tattoo Pain Chart says
I always appreciate a good vegetable transformation, and your approach to Brussels sprouts is spot on. The idea of shaving them so thinly and then just lightly charring them in a sauté sounds like it completely bypasses the mushy, bitter reputation sprouts sometimes get. Using a mandoline is definitely the way to go for that consistency – my own kitchen experiments have taught me that a knife just doesn't achieve the same delicate result. I'm also a huge believer in that final squeeze of lemon juice to really lift all the flavors. It's such a simple step that makes a world of difference. I might try adding a sprinkle of red pepper flakes next time for a little kick.
Concrete Calculator says
The trick to getting people to eat Brussels sprouts, especially those who claim to hate them, really does seem to lie in the preparation. I've found that roasting them at a high temperature until they're crispy and caramelized makes a huge difference, so I can see how shaving them thinly and sautéing them until slightly charred would achieve a similar effect, perhaps even more quickly. The addition of lemon juice at the end is a smart move; that brightness cuts through any residual bitterness and really elevates the dish. It’s funny how a simple change in how you cut a vegetable can completely transform its flavor profile.
Halloween Casual Games says
The idea of shaving Brussels sprouts instead of serving them whole is really intriguing! I've always found whole sprouts can be a bit hit or miss, sometimes ending up too bitter or texturally off-putting. Slicing them so thinly, as you suggested, must change the cooking dynamic entirely, allowing for a quicker sauté and a more tender result. My go-to with Brussels has been roasting them with bacon, but I'm curious if this shaved method would be even better for capturing that lemon and parmesan flavor without them getting mushy. It sounds like a fantastic way to make them appeal to even the pickiest eaters.
OrbitDash says
I totally relate to the Brussels sprout aversion! I used to be firmly in the "never again" camp until I tried them shaved and pan-fried. The trick Heather mentions about thinly slicing them really does make all the difference – it gets rid of that overwhelmingly bitter bite. I don't have a mandoline, so I usually just use a sharp knife, and while it takes a bit longer, the result is still fantastic. The slight charring from sautéing and that final squeeze of lemon juice are the real game-changers, making them surprisingly addictive. It's almost like unlocking a cheat code for a vegetable I thought was impossible to beat!
Schema Markup Generator says
The idea of shaving Brussels sprouts is brilliant! I've always found whole or halved ones a bit intimidating, and they can sometimes end up mushy. Thinly slicing them, as you suggest, must make such a difference in how they cook – I imagine they get nicely tender-crisp and don't have that slightly bitter edge that can sometimes come through. Lemon juice and Parmesan are such classic pairings that it’s no wonder they elevate this dish. It makes me think of other vegetables that might benefit from a similar treatment, perhaps thinly sliced kale or even cabbage for a quick saute. This recipe definitely sounds like it could convert a Brussels sprout skeptic!
Email Signature Generator says
I love how you've tackled the Brussels sprout "hater" issue head-on! I was definitely one of those people for years, convinced they were just bitter little balls of nope. The idea of shaving them so thinly and then lightly charring them with lemon juice sounds like it completely transforms them. I can see how that method would mellow out any bitterness and bring out a nutty sweetness. I've only ever roasted them whole, and while I've come around to liking them that way, this shaved method sounds like it would be a much quicker weeknight option, too. I'm going to have to try this soon!
Halloween Puzzle Games says
That image of the shaved Brussels sprouts looks absolutely delicious! I've always been a bit hesitant with Brussels sprouts myself, usually finding them a bit bitter when roasted whole. The idea of shaving them thinly and sautéing in olive oil with lemon and parmesan sounds like a fantastic way to change my perception. It reminds me of how thinly sliced cabbage can transform in a stir-fry, becoming so tender and sweet. I'm definitely going to try this method; it seems like a much more approachable way to enjoy them.