Sauteed Shredded Brussel Sprouts

Sauteed Shredded Brussel Sprouts

Try these quick Shredded Brussels Sprouts for a simple side for dinner. It's extra flavorful from lemon and Parmesan and is also slightly sweet and pleasantly nutty. Your kids might (they might!) just surprise you by eating it up! (If not? More for you!)

Course side

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 182kcal

Author Amy Palanjian

Equipment

Ingredients

4 cups Brussels sprouts
2 tablespoons unsalted butter (or olive oil)
2 tablespoons fresh lemon juice
1 tablespoons fresh lemon zest (I use a fine microplane for zesting)
2 tablespoons honey
1/4 cup roasted unsalted sunflower seeds
2 tablespoons grated Parmesan cheese

US Customary - Metric

Instructions

Grate Brussels sprouts in a food processor until mostly even, or cut with a knife into thin pieces.
Warm the butter or oil in a medium skillet over medium heat. Add the sprouts and stir often for about 5-8 minutes or until softened. (Add a little water if they start to stick.)
Stir in the lemon juice, zest, and honey. Serve topped with the sunflower seeds and Parmesan cheese.

Notes

Try to slice the Brussels sprouts evenly so they cook evenly, or use pre-shredded ones from the produce section of your store.
Add a little water to your pan if the sprouts start to stick.
These are done when they are soft but still bright green.
Remember to avoid honey for kids under age 1.
Dairy-free: Omit the Parmesan.

Nutrition