Quick Summary
Sautéed Shredded Brussels Sprouts with Parmesan Cheese and Hazelnuts- this easy vegetable side dish only takes 15 minutes to make and can be served along side any meal.
Brussels Sprouts are one of my favorite vegetables and I love serving them up in a variety of ways. Roasted, in salads, in a casserole, in tacos…the options are endless!
This Sautéed Shredded Brussels Sprouts recipe is one of my favorites because it is SO easy. It only takes 15 minutes to make and the flavors are SO good.
Sautéing the sprouts softens them up a bit and then we add in the flavor boosters: shallot, garlic, lemon, Parmesan cheese, and hazelnuts for a nice nutty crunch.
This easy Brussels sprout recipe goes great with any meal and is a great side dish for Thanksgiving, Christmas, or any special meal.
Simple Ingredients
- Brussels Sprouts– wash well before using!
- Butter– I like to use butter to give the sprouts a richer flavor, but olive oil or avocado oil work well too.
- Shallot– look for shallot in the produce section by the garlic.
- Garlic– SO good with Brussels sprouts!
- Lemon– lemon zest and juice to brighten up the dish.
- Parmesan Cheese– cheesy, salty, and the perfect way to finish the dish!
- Hazelnuts– I love using hazelnuts because they have a sweet, roasted, toasted flavor. You can also use pecans, walnuts, or almonds.
How to Shred Brussels Sprouts
- 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.
- 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.
- If you don’t have a food processor, you can simply use a sharp knife to shred the brussels sprouts. Cut them into thin slices.
How to Make Sautéed Shredded Brussels Sprouts
- 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.
- Remove from heat and stir in the fresh lemon juice, Parmesan cheese, and chopped hazelnuts.
- Season with salt and pepper; serve immediately.
Serving Suggestions
Serve the Brussels sprouts along side any meal. Here are a few ideas!
How to Store
The sautéed sprouts are best the day they are made, but if you have leftovers you can keep them in an airtight container in the fridge for up to 2 days. Reheat in a skillet on the stove top.
More Brussels Sprout Recipes
Sautéed Shredded Brussels Sprouts with Parmesan and Hazelnuts
Sautéed Shredded Brussels Sprouts with Parmesan Cheese and Hazelnuts- this easy vegetable side dish only takes 15 minutes to make and can be served along side any meal.
- 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
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.
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.
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.
Remove from heat and stir in the fresh lemon juice, Parmesan cheese, and chopped hazelnuts. Season with salt and pepper; serve immediately.
If you don’t have hazelnuts, you can use almonds or pecans. You can also add ¼ cup dried cranberries or dried cherries.
Calories: 164kcal, Carbohydrates: 9g, Protein: 7g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 16mg, Sodium: 376mg, Potassium: 377mg, Fiber: 4g, Sugar: 2g, Vitamin A: 754IU, Vitamin C: 66mg, Calcium: 146mg, Iron: 2mg
Have you tried this recipe?
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