Food & Cooking Recipes Salad Recipes Warm Brussels Sprout Salad 3.5 (75) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken. Ingredients 2 tablespoons extra-virgin olive oil ¾ pound brussels sprouts, trimmed and shredded Coarse salt and ground pepper 3 tablespoons fresh lemon juice ¼ cup grated pecorino cheese (½ ounce) Directions 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. Rate it Print