Sautéed Shredded Brussels Sprouts With Lemon & Parmesan
These sautéed shredded brussels sprouts with lemon, garlic, thyme, and parmesan are seriously the easiest vegetable side dish! The recipe is vegetarian, gluten-free, and full of flavour. Plus, tips on how to shred those brussels!
If you’re like me and usually opt for roasted brussels sprouts, why not try changing things up and sautéing them instead? These shaved brussels are quickly sautéed in simple ingredients that add the perfect amount of flavour!
As a dietitian, I’m happy to share that brussels sprouts are packed with nutrition benefits (highlighted below) and that they taste fantastic as a side dish to so many meals (some pairing ideas are also highlighted below). I hope you enjoy them 🙂
Want more side dish inspiration? Check out my roundup of 20+ easy, healthy vegetable side dish recipes for more ideas!
Ingredients Needed
All you need to make this easy brussels sprouts recipe are 6 simple ingredients:
- brussels sprouts
- olive oil
- garlic powder
- lemon (juice)
- freshly grated parmesan
- thyme
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
- For a vegan or dairy-free version of this recipe, try using vegan parmesan or perhaps swap the parmesan with nutritional yeast to mimic that cheesy flavour.
- While I used dried thyme for this recipe (it’s a lot quicker!), you could try using fresh thyme too. The amounts might differ slightly, so adjust to your taste preferences.
- Similarly, you can use freshly minced garlic in place of garlic powder.
How To Shred Brussels Sprouts
There are 3 ways that you can shred brusssels sprouts into thin pieces:
- Using a food processor (quickest method). Use the slicing attachment of your food processor to shred a large batch of brussels sprouts in seconds! I used this Cuisinart food processor to do the job.
- Using a mandolin slicer. Hold the sprout on the root end and slide it back and forth over the blade of the mandolin.
- Using a sharp chef’s knife. Halve each sprout lengthwise, then place the sprout on the cut side down. Hold the hard end of the sprout, then slice thinly with your chef’s knife. Separate the shreds with your hands.
What To Serve With This Side Dish
These shredded brussels sprouts would make an amazing side dish to a holiday dinner! Serve them alongside your main proteins, as well as some other side dishes. To balance out the meal, I love these starchier sides and think they would taste great together:
- carrot parsnip potato mash
- crispy roasted potatoes with za’atar
- miso mashed sweet potatoes
- juicy roasted radishes
Otherwise, here are some protein dishes that I think would pair nicely with the flavour profile of the brussels sprouts:
Brussels Sprouts Nutrition Benefits
These little cruciferous veggies pack a nutritious punch. One cup of Brussels sprouts provides:
- almost 4 grams of dietary fibre (15%DV), which is known to promote digestive function, heart health, glycemic control, and weight management
- over 100% of your daily needs of vitamin K and vitamin C
- a good source of other micronutrients, like vitamin A, B6, folate, iron, and manganese
- antioxidants, like vitamin C and kaempferol
More Brussels Sprouts Recipes
- Vegan Kale & Brussels Sprout Caesar Salad
- Honey-Roasted Brussels Sprouts With Blue Cheese
- Brussels Sprouts & Sweet Potato Sheet Pan Hash
- Warm Roasted Brussels Sprout Salad
- Smashed Brussels Sprouts With Balsamic Tahini
Did you give this Shredded Brussels Sprouts Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Sautéed Shredded Brussels Sprouts With Lemon & Parmesan
Ingredients
- 1 lb brussels sprouts (about 25-30 sprouts)
- 2 Tbsp olive oil
- 1.5 tsp garlic powder
- 1 tsp dried thyme
- 3 Tbsp lemon juice
- 1/2 cup parmesan, freshly grated
- Salt + pepper, to taste
Instructions
- Remove tough ends from brussels sprouts. Then, shred them using either the slicing attachment of your food processor (quickest method), a mandoline, or by thinly slicing with a chef's knife.Tip: if using a mandoline or chef's knife, don't remove the tough ends first. Rather, hold onto those ends while you slice the brussels sprouts, then discard them!
- Heat olive oil in a large pan over med-high. Once hot, sauté brussels sprouts with garlic powder, thyme, salt, and pepper for about 7 minutes. The sprouts should be tender and lightly browned in some spots.
- Remove from heat and stir in lemon juice and parmesan. Mix everything together, adjust seasonings to taste if necessary, and serve hot!
Notes
- For a vegan or dairy-free version of this recipe, try using vegan parmesan or perhaps swap the parmesan with nutritional yeast to mimic that cheesy flavour.
- While I used dried thyme for this recipe (it’s a lot quicker!), you could try using fresh thyme too. The amounts might differ slightly, so adjust to your taste preferences.
- Similarly, you can use freshly minced garlic in place of garlic powder.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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2 Comments on “Sautéed Shredded Brussels Sprouts With Lemon & Parmesan”
This recipe is awesome! A couple tablespoons of nutritional yeast works well as a vegan option.
Thank you so much, Desiree!!! So happy you enjoyed it and LOVE that the nutritional yeast worked for a vegan version 🙂