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Crisp-tender Lemon Brussel Sprouts are light and brilliant, made with shaved brussels sprouts, broth, lemon juice, and zest. Just 5 ingredients!
Lemon Shaved Brussel Sprouts
This fat-free Brussels sprout recipe is all about texture and brightness, and these crisp-tender shaved Brussels sprouts will persuade any skeptics to try them (My aunt, who just isn’t a sprouts fan, loved them). The broth helps season the sprouts and wilts them faster. They’re a delicious, healthy side dish and a terrific addition to your Thanksgiving table. They’re also gluten-free, dairy-free and vegan! For more shredded Brussels sprouts recipes, try my Roasted Parmesan Brussels Sprouts, Shaved Brussels Sprouts with Pancetta and Cacio e Pepe Brussels Sprouts.
Why This Works
- Shiny, flavorful and delicious strategy to prepare brussels sprouts
- Dairy-free, gluten-free, vegan, vegetarian, whole30 approved
- Only 5 ingredients!
- Weight Watchers 0 points!
- Easy side dish
Lemon Brussel Sprouts Ingredients
- Brussels Sprouts: Trim the ends off two kilos of Brussels sprouts.
- Broth: Use a half cup of low-sodium vegetable or chicken broth.
- Salt and Pepper season the sprouts.
- Lemon: Zest one lemon after which juice it.
Methods to Make Lemon Brussel Sprouts
- Heat the broth over medium-high heat in a big, deep skillet. Once it simmers, add the sprouts and season with salt and pepper.
- Sauté the Brussels sprouts, stirring occasionally, until they’re barely wilted but still have some texture. Remove the pan from the warmth.
- Lemon: If serving immediately, stir within the lemon juice and zest. If making upfront, stir within the lemon right before serving the sprouts hot or warm.
Variations
- Oil: This lemon Brussel sprout recipe worked out a lot better with none oil, so I left it out. Be at liberty so as to add some when you wish.
- Garlic: Add three large garlic cloves or two tablespoons of minced garlic to the broth.
- Parmesan: Top the Brussels sprouts with grated parmesan cheese.
- Spiciness: Add some crushed red pepper flakes for some heat.
What’s the simplest strategy to shred Brussels sprouts?
If you have got a food processor, the fastest strategy to shred Brussels sprouts is to connect the slicing disk. Then, throw within the sprouts at the highest, and the machine will do all of the give you the results you want.
In the event you don’t have a food processor, you simply need a sharp knife. Cut them in half after which thinly slice them vertically.
And when you don’t have time for either of those methods, you’ll be able to buy pre-shredded Brussels sprouts on the supermarket.
What to Serve with Lemon Brussel Sprouts
These Brussels sprouts with lemon will probably be perfect with so many fall and winter meals.
Make Ahead Suggestions
You may make these easy lemon Brussel sprouts a couple of hours upfront, which can help the flavors mix and make the sprouts more tender. Gently reheat them on the stove before serving, and add the lemon zest and juice once warm.
Methods to Store Lemon Brussel Sprouts
Leftover shredded Brussels sprouts will keep in an airtight container for as much as 4 days within the refrigerator and will be reheated on the stove or within the microwave.
More Brussels Sprout Recipes You’ll Love
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Yield: 7 servings
Serving Size: 1 cup (cooked)
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Use the slicing disk on a food processor to shred the sprouts, or a pointy knife to halve after which thinly slice them by hand.
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In a big deep skillet, heat the broth over medium-high heat. When it starts to simmer, add the sprouts and season with salt and pepper.
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Sauté, stirring occasionally, until the sprouts are barely wilted but still have some texture, about 8 to 10 minutes. Remove the pan from the warmth.
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If serving straight away, stir within the lemon juice, and lemon zest. If making ahead of time, stir within the lemon right before serving hot or warm.
Last Step:
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Serving: 1 cup (cooked), Calories: 59 kcal, Carbohydrates: 12.5 g, Protein: 4.5 g, Fat: 0.5 g, Saturated Fat: 0.1 g, Sodium: 361 mg, Fiber: 5 g, Sugar: 3 g