No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Lemony Shredded Brussels Sprouts

This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.

  • prep: 10 mins
    total time: 20 mins
  • servings: 8

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds brussels sprouts, trimmed and shredded with a knife or food processor
  • Coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice

Directions

  1. Step 1

    In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.

Source
Everyday Food, December 2008

Reviews (2)

  • 4 Jan, 2012

    Does anyone know where the "shredding" comes in?

    The name of this recipe is "Lemony SHREDDED Brussels Sprouts" but the instructions don't tell you when to shred the sprouts.

  • 23 Dec, 2010

    So it may be crazy how much I loved these. I have been telling everyone I know about my new way to cook brussels sprouts. I usually roast them, but this is so light and easy. I really love it. Others enjoyed them as well, but with perhaps less enthusiasm.