Warm Brussels Sprout Salad


This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.


  • 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)


  1. 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.

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