Buy Now → Shredded Brussels Sprouts with Lemon
Lemon, black mustard seeds, garlic and shallots are sauteed quickly with shredded Brussels sprouts making this a bright and flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Vegetable
- Method: Saute
- Cuisine: Vegan, Paleo, Gluten-Free, Whole30
Ingredients
Scale
- 1/4 cup freshly squeezed lemon juice, divided, more to taste
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon grass fed butter (optional you can use all olive oil)
- 1 shallot thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon seeds ( black mustard, cumin, sesame, or poppy seeds)
- Celtic sea salt and pepper to taste
- 1/4 cup freshly grated pecorino or parmesan cheese (optional)
- 1/4 cup pomegranate seeds (optional)
Instructions
- Cut bottoms off sprouts, and discard. Use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.)
- When all sprouts are sliced, toss them with 2 tablespoons lemon juice. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
- When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all the sprouts. When very hot, add shallots and saute 3 minutes until lightly brown and soft.
- Add garlic and seeds. Cook 1 minute until fragrant, stirring often.
- Add Brussels sprouts, sauté on medium high stirring often until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves will brown slightly.
- Add remaining lemon juice, pecorino (if using) and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat.
- Stir in the pomegranates, if using.
- Taste and add more salt pepper and lemon juice if desired. Transfer to a serving bowl and serve.
Equipment
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