Best 2 Lemony Shredded Brussels Sprouts Recipes

Lemony shredded Brussels sprouts are a delicious and healthy side dish that is perfect for any occasion. This dish is easy to make and can be prepared in just a few minutes. The combination of tangy lemon and slightly bitter Brussels sprouts creates a unique and flavorful dish that will please everyone at the table. If you are looking for a new and exciting way to cook Brussels sprouts, then you should definitely try this recipe.

Check out the recipes below so you can choose the best recipe for yourself!

LEMONY SHREDDED BRUSSELS SPROUTS

Lemony Shredded Brussels Sprouts image

This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 20m

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
2 pounds brussels sprouts, trimmed and shredded with a knife or food processor
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

Steps:

In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.

Nutrition Facts : Calories 75 g, Fat 4 g, Fiber 3 g, Protein 4 g

SMOKY, LEMONY SHREDDED BRUSSELS SPROUTS

SMOKY, LEMONY SHREDDED BRUSSELS SPROUTS image

Categories Vegetable

Yield 4

Number Of Ingredients 9

Ingredients

1 pound Brussels sprouts
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon smoked sweet paprika
Zest of 1/2 lemon
2 teaspoons lemon juice (or more, to taste)
1 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper

Steps:

Trim the ends off the Brussels sprouts. Peel off and discard any blemished outer leaves. Cut each Brussels sprout in half from top to bottom. Lay it flat and slice into fine shreds. (Can also shred Brussels sprouts using a mandoline or food processor fitted with a slicing blade.) Using your hands, fluff up the sprouts and separate the shreds. Heat the olive oil in a large skillet over moderate heat. Add the garlic and paprika and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the Brussels sprouts and lemon zest and sauté until crisp-tender, about 5 minutes. Remove from heat and stir in the lemon juice and thyme. Season to taste with salt and pepper. Best served immediately, but may also be served at room temperature.

Tips:

Choose firm and bright green Brussels sprouts. Avoid any that are yellowed or wilted.
Trim the Brussels sprouts by removing the tough outer leaves and the stem end.
Shred the Brussels sprouts using a food processor fitted with a shredding disc, or use a sharp knife to thinly slice them.
To make the lemon vinaigrette, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper in a small bowl until well combined.
In a large bowl, combine the shredded Brussels sprouts, walnuts, cranberries, and feta cheese. Pour the lemon vinaigrette over the salad and toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

This Lemony Shredded Brussels Sprouts Salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to please everyone at your table. The lemon vinaigrette adds a bright and tangy flavor to the salad, while the walnuts, cranberries, and feta cheese add a nice crunch and sweetness. This salad is also very easy to make, and it can be prepared in just a few minutes.