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Under 30 Minutes

Lemony Shredded Brussels Sprouts

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

  • Prep:
  • Total Time:
  • Servings: 8
Lemony Shredded Brussels Sprouts

Source: Everyday Food, December 2008


  • 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


  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.

Reviews (2)

  • Byzantine9 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.

  • catherine495 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.

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