New This Month

Warm Brussels Sprout Salad


This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.

  • Servings: 4

Source: Everyday Food, October 2010


  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound brussels sprouts, trimmed and shredded
  • Coarse salt and ground pepper
  • 3 tablespoons fresh lemon juice
  • 1/4 cup grated pecorino cheese (1/2 ounce)


  1. In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.

Cook's Notes

To shred brussels sprouts, halve them, then slice crosswise, or use the slicer blade in a food processor.

Reviews Add a comment

  • SFMissionGuy
    28 DEC, 2010
    After refusing to eat brussels sprouts for the last 30 or so years, they are now my new favorite vegetable, in large part thanks to this recipe. It's simple to make and delicious to eat.