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.
Servings 4
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
*LEFTOVERS: Leftovers can be refrigerated in an airtight container for about 4 days. You can reheat them in the microwave or on the stovetop. Feel free to repurpose leftovers in a pasta, frittata, with scrambled eggs, etc. if you want to switch things up!
*RECIPE MODIFICATIONS:
- 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.