Lemony Shredded Brussels Sprouts
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Everyday Food, December 2008
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 8
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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
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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.
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.
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.