Shaved Brussel Sprouts Recipe
This Shaved Brussel Sprouts Recipe is a quick, healthy, and cozy side dish made with thinly sliced Brussels sprouts sautéed with olive oil, garlic, lemon, and parmesan for crispy edges and tender centers.
Ingredients
- 1 1/2 pounds fresh Brussels sprouts rinsed, patted very dry, tough stem ends trimmed, and any yellowed outer leaves removed
- 3 tablespoons extra-virgin olive oil plus more as needed for finishing
- 3 cloves garlic minced
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes optional, for a little heat
- 1 lemon zested, then juiced (1–2 tablespoons juice, to taste)
- 1/2 cup parmesan cheese freshly and finely grated
- 2 tablespoons chopped toasted nuts optional; such as sliced almonds, chopped walnuts, or pecans
- 1 tablespoon butter optional but recommended, for finishing
Instructions
- Rinse the Brussels sprouts under cool water, then pat them very dry with a clean kitchen towel. Trim off the tough stem ends and remove any yellowed or ragged outer leaves. Dry sprouts brown better and get crispier at the edges.1 1/2 pounds fresh Brussels sprouts
- Thinly slice the Brussels sprouts into shreds. You can use a sharp chef’s knife to slice each sprout from top to bottom, the slicing blade of a food processor for faster prep, or a mandoline slicer (use a guard and take care). Aim for thin, mostly even pieces so they cook quickly and evenly.1 1/2 pounds fresh Brussels sprouts
- Place a large, wide skillet (about 12 inches, stainless steel or cast iron) over medium-high heat. Add the olive oil and heat until it shimmers. A shred of Brussels sprout should sizzle when it hits the pan.3 tablespoons extra-virgin olive oil
- Reduce the heat slightly to medium. Add the minced garlic to the hot oil and cook, stirring constantly, for about 30 seconds, just until fragrant. Do not let the garlic brown deeply or it can become bitter.3 cloves garlic, 3 tablespoons extra-virgin olive oil
- Add the shaved Brussels sprouts to the skillet and toss to coat them in the garlicky oil. Spread them into an even layer and let cook without stirring for 1–2 minutes so the bottom layer begins to brown.1 1/2 pounds fresh Brussels sprouts
- Sprinkle in the kosher salt, black pepper, and red pepper flakes (if using). Toss well to coat. Continue cooking for 6–8 minutes total, stirring every 1–2 minutes, until the sprouts are mostly tender with some crispy, caramelized edges. If the pan looks dry, add a small drizzle of additional olive oil.1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon red pepper flakes, 3 tablespoons extra-virgin olive oil
- Reduce the heat to low. Add the lemon zest and 1 tablespoon of lemon juice to the skillet and toss well. Taste a few shreds; if you prefer a brighter, more lemony flavor, add up to 1 tablespoon more lemon juice.1 lemon
- Turn off the heat. Sprinkle the grated parmesan over the sprouts and add the butter, if using. Toss until the cheese softens and lightly coats the sprouts and the butter melts. If using toasted nuts, fold them in now for extra crunch.1/2 cup parmesan cheese, 1 tablespoon butter, 2 tablespoons chopped toasted nuts
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. For extra richness, you can finish with a light drizzle of olive oil. Serve warm straight from the skillet or transfer to a serving dish. The sprouts are also good at room temperature, which is handy for holiday meals.1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 3 tablespoons extra-virgin olive oil, 1 lemon
Notes
Make it dairy-free by omitting the parmesan and butter or using dairy-free alternatives. For a vegetarian version, choose a rennet-free or vegetarian parmesan-style cheese. To add bacon, cook 3–4 strips of chopped bacon in the skillet first, remove the crispy bits, sauté the sprouts in the bacon fat, then stir the bacon back in at the end.
STORAGE: Cool completely, then refrigerate in an airtight container for 3–4 days. Reheat in a skillet over medium heat with a little olive oil for best texture, or microwave in short bursts. Freezing is possible for up to 2 months but the texture softens.
MAKE-AHEAD: Shave Brussels sprouts up to 2 days ahead and store in a sealed container or zip-top bag with a paper towel in the fridge, then cook just before serving.
TIPS: Dry the sprouts very well for better browning, avoid overcrowding the pan (cook in batches if needed), and use fresh lemon juice and real parmesan for best flavor. Adjust cooking time slightly for a crisper or softer texture to suit your preference.
Nutrition
Calories: 180kcal
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