Sauteed Shredded Brussel Sprouts with Lemon and Honey

Sauteed Brussels Sprouts

We’ve been getting Brussels sprouts from a farmer friend lately and I’ve been eating them for lunch mostly because I assumed that my kids wouldn’t like them. Then it dawned on me that if I figured out a way to balance out their bitterness, they might actually go for them—especially since I know that they usually (most of the time!) like broccoli. This recipe was my solution!

Sauteed Brussels Sprouts with Lemon

The lemon juice and zest in this recipe helps to tame the sometimes bitter flavor of the shredded Brussels sprouts. And the honey and Parmesan round out the flavors even more, making them surprisingly kid friendly. I know that it might seem like cheating to put honey on veggies, but I figure that if it helps my kids learn to like new flavors, I’m all for it. After all, they’ll always eat more produce if it tastes really good!

Ingredients in Sauteed Brussels Sprouts with Lemon and Honey

For this quick veggie recipe, you’ll need Brussels sprouts, roasted and salted sunflower seeds, grated Parmesan cheese, fresh lemon, and honey. Because the sprouts are shredded, this recipe cooks really fast, which is another plus especially during the week.

How to Make Sauteed Brussels Sprouts Step-by-Step

Here’s a look at the process involved in this simple Brussels sprouts recipe.

1. Grate the Brussels sprouts in a food processor with a slicing disc until mostly even, or cut with a knife into thin pieces.
2. Warm the butter or oil in a medium skillet over medium heat.
3. Add the sprouts and stir often until softened. (Add a little water if they start to stick.)
4. Stir in the zest, lemon juice, and honey. Serve topped with the sunflower seeds and Parmesan cheese.

TIP: You can use purchased shredded Brussels sprouts if you’d like.

What’s the best way to shred Brussels sprouts?

The easiest way to shred Brussels sprouts (other than buying them pre-shredded at the store!) is to use a food processor. Simply trim off the ends and any leaves that don’t look bright and green, and place into the food processor. Pulse to shred and stop before you grind them up completely. You want little shreds.  If you don’t have a food processor, you can slice them by hand or use a mandoline.

Quick and Easy Brussels Sprouts Side Dish

The best part about these is that they cook up really quickly and they’re ready in under 10 minutes so you can focus on making the rest of dinner. Using shredded Brussels sprouts ensures that every bit of them would get nice and soft in the pan. We like this with beef, chicken or fish. And I admit to eating them with fried eggs on top too. So good!

Tips for Making the Best Sauteed Brussels Sprouts

• Try to slice the Brussels sprouts evenly so they cook evenly, or use preshredded ones from the produce section of your store.
• Add a little water to your pan if the sprouts start to stick at all.
• These are done when they are soft but still bright green.
• Remember to avoid honey for kids under aged 1.

I’d love to hear your feedback if you try this recipe so please comment below to share!