Sautéed Shredded Brussels Sprouts with Parmesan and Hazelnuts


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.

Sautéed Shredded Brussels Sprouts with Parmesan cheese and hazelnuts on large platter with serving spoon.

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.

Brussels sprouts in a bowl with hazelnuts, lemon, Parmesan cheese, shallot, garlic, and butter.

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.
Brussels sprouts on wood cutting board with large knife being shredded.

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.
shredded Brussels sprouts in pan with hazelnuts and Parmesan cheese and spoon.

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.
sautéed shredded Brussels sprouts in pan with hazelnuts and Parmesan cheese and wood spoon.

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.

sautéed shredded Brussels sprouts with Parmesan cheese and hazelnuts on plates with forks and lemon wedges.

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.

You can shred the Brussels sprouts the day before, making this a great dish for holiday meals or entertaining. Store the shredded Brussels sprouts in a Ziploc bag with a damp paper towel for up to one day in the refrigerator.
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

Keywords brussels sprouts

Have you tried this recipe?

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