Sautéed Shredded Brussels Sprouts with Parmesan and Hazelnuts
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.5 out of 5 stars
(4)
Ingredients
6 servings
- 1 lb Brussels sprouts
- 2 tablespoons butter, (can use olive oil or avocado oil)
- 2 tablespoons minced shallots
- 3 cloves garlic, (minced)
- 1/2 teaspoon lemon zest
- Juice of 1 lemon
- 1/2 cup shredded Parmesan cheese
- 1/2 cup chopped hazelnuts, (can use pecans, walnuts, or almonds)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, (to taste)
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Preparation
Step 1
Trim the ends off the Brussels sprouts and peel off and discard any brown or blemished outer leaves. Cut Brussels sprouts in half from top to bottom and thinly slice with a sharp knife. If you have a food processor, you can shred the Brussels sprouts in the food processor.
Step 2
Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. Process until they are all sliced. Fluff the pile of shredded Brussels sprouts with your hands.
Step 3
In a large skillet, melt the butter over medium heat. Add the shallots, garlic, lemon zest, and shredded Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green, about 4-5 minutes.
Step 4
Remove from heat and stir in the fresh lemon juice, Parmesan cheese, and chopped hazelnuts. Season with salt and pepper; serve immediately.
Step 5
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