Lemony Shredded Brussels Sprouts
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Everyday Food, December 2008
- Prep Time 10 minutes
- Total Time 20 minutes
- Serves 8
- 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
- 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.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.