Shredded Brussels Sprouts with Lemon
 
Prep time
Total time
 
Author:
Recipe type: Side
Serves: 4
Ingredients
  • 1 pound brussels sprouts (about 45 sprouts, 1” – 1¼” in diameter)
  • 1 lemon
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • salt and pepper to taste
  • 1 garlic clove, minced
  • ¼ cup vegetable broth
Directions
  1. Wash and trim sprouts, removing any blemished leaves.
  2. Shred the sprouts. I did this by chopping them by hand, and ended up with wide strips of sprouts that worked just fine. (I’ve heard you can shred sprouts using a food processor; I’ll update this post if I end up trying it.) The more finely you shred the sprouts, the shorter the cooking time.
  3. Peel three strips of lemon zest, going from the top to the bottom of the lemon each time, using a veggie peeler. (Take care to avoid the white pith.) Slice the zest thinly and set aside.
  4. Squeeze 1 Tbsp of juice from the lemon and toss juice with the shredded sprouts in a medium bowl.
  5. Heat butter and olive oil in a sauté pan over medium heat, until small bubbles form. Sauté the sprouts for 3 minutes, until bright green but still crisp. Add the lemon zest, salt, pepper and garlic, and sauté for 2 more minutes.
  6. Pour in the broth and cook 2 minutes more, or until desired level of tenderness is reached.
Recipe by Veggie Quest at https://www.veggie-quest.com/2010/11/brussels-sprouts-for-skeptics/