Ready in only 20-minutes, Shaved Brussels Sprouts is quick and easy on the stovetop and it is my favorite Brussels Sprouts recipe. The Brussels sprouts are thinly sliced before being sautéed in olive oil and dressed with a bright, fresh lemon Dijon vinaigrette and fresh parsley. The shaved Brussels sprouts take on a nice caramelized color from being sautéed in olive oil and the parsley adds vibrant green color and freshness to this delicious side dish.
How to Choose Brussels Sprouts at the Grocery Store
- Fresh and healthy Brussels Sprouts should have the following characteristics:
- Bright green color
- Firm and heavy for their size
- Tightly packed leaves
- No yellowing or wilting leaves. Some yellow leaves are normal, but a lot of yellow could be a sign of age and indicate they were picked a long time ago
- No black spots, black spots could be a type of fungus
- Smaller Brussels sprouts are usually sweeter and more tender than larger ones.
How to Shave Brussels Sprouts
A food processor or mandoline is best for shaving Brussels sprouts. I used a knife to prepare them and because Brussels sprouts aren’t big enough to hold safely, I kept saying to myself; ‘shaving Brussels sprouts with a knife is a dangerous job, I should’ve used the food processor’.
- Rinse the Brussels Sprouts under cold running water then pat dry
- Trim the stem end of the Brussels sprouts to remove any brown or tough bits
- Remove any yellow or shriveled leaves
- Cut the Brussels sprouts in half lengthwise. Occasionally the interior of the Brussels sprouts will be bad, and you won’t notice before shaving the entire batch, better to catch the bad ones before you start shaving the Brussels sprouts.
- Place the Brussels sprouts in the feeder tube of your food processor fitted with the large slicing disk.
Ingredients in Shaved Brussels Sprouts with Lemon Dijon Vinaigrette
- Brussels Sprouts: Low in calories and high in calcium, and vitamins K, and C. Smaller Brussels sprouts have a sweeter flavor than larger ones.
- Olive Oil: All of the olive oil needed for the vinaigrette is used to sauté the shaved Brussels sprouts in order to give them a nice caramelized color.
- Red Onion and Garlic: The red onion is slivered and sautéed with the Brussels sprouts and the garlic is crushed and chopped before adding to the remaining ingredients in the vinaigrette.
- Fresh Lemon and Dijon Mustard: The combination of these two ingredients is a classic vinaigrette and is perfect to bring a bright fresh flavor to the shaved Brussels sprouts.
- Flat-Leaf Parsley: This green leafy vegetable is super healthy, has a great flavor, and adds a nice contrast and vibrant color to the shaved Brussels sprouts recipe.
How to Sauté Shaved Brussels Sprouts
- Place a thick, heavy-bottomed non-stick pan over medium-high heat.
- Add the olive oil, red onions, and the shaved Brussels sprouts. Sprinkle with salt and red pepper flakes then give them a quick stir and let them sit untouched for about 3-4 minutes (I always set a timer) to develop some color.
- Repeat this process 3-4 times until you have the desired color
- While the shaved Brussels sprouts are browning, combine the remaining vinaigrette ingredients together with the flat-leaf parsley.
- Remove the shaved Brussels sprouts from the heat and pour the vinaigrette over the top. Stir to combine.
What to serve with Shaved Brussels Sprouts with Lemon Dijon Vinaigrette
Here are a few ideas:
Standing Rib Roast of Beef | Prime Rib, this recipe is pretty special, shaved Brussels Sprouts with the Lemon Dijon Vinaigrette are the perfect addition
Herb Buttermilk Marinated Turkey Breast, Thanksgiving, or Christmas dinner wouldn’t be complete without a great Brussels Sprouts recipe.
My Easy Herb Roasted Chicken recipe is great for a special occasion or a typical weeknight meal. This Shaved Brussels Sprouts recipe is a great addition to a roast chicken.
Here is my recipe for Shaved Brussels Sprouts with Lemon Dijon Vinaigrette
Shaved Brussels Sprouts with Lemon Dijon Vinaigrette
Equipment
- Food Processor
Ingredients
- 1 Pound Brussels Sprouts Shaved
- 1/2 Cup Red Onion Sliced
- 1/4 Cup Olive Oil
- 1 Teaspoon Salt
- 1/2 Teaspoon Red Pepper Flakes or black pepper
Lemon Dijon Vinaigrette
- 1 Teaspoon Garlic Crushed and Chopped
- 2 Teaspoons Dijon Mustard
- 2 Teaspoons Lemon Juice Fresh
- 3 Teaspoons White Wine Vinegar
- 1/2 Cup Flat-Leaf Parsley
Instructions
- Place a thick, heavy-bottomed non-stick pan over medium-high heat.
- Add the olive oil, red onions, and shaved Brussels sprouts. Sprinkle with salt and red pepper flakes then give them a quick stir and let them sit untouched for about 3-4 minutes (I always set a timer) to develop some color. Repeat this process 3-4 times until you have the desired color
- While the shaved Brussels sprouts are browning, combine the remaining vinaigrette ingredients together with the flat-leaf parsley.
- Remove the shaved Brussels sprouts from the heat and pour the vinaigrette over the top. Stir to combine.
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