These warm lemon parmesan shaved brussels sprouts with garlic and pine nuts make a bright and flavorful side dish in just 15 minutes! (vegetarian, gluten-free)
If you're a Millennial or older generation, it's likely that you were traumatized by mushy boiled brussels sprouts as a kid, leading you to swear them off forever. But please don't! When prepared correctly, brussels sprouts are delicious! If you're already on the brussels sprout train, you'll love this way of preparing them.
Why You'll Love These Lemon Parmesan Brussels Sprouts
I like to think the gateway drug to loving this misunderstood veggie is roasted brussels sprouts. But once you're hooked, eating them thinly shaved is just as delicious. This recipe incorporated flavorful lemon, parmesan and garlic, tied together with a touch of whole grain mustard and crunchy, toasty pine nuts. And it's all ready in just 15 minutes - perfect for any meal!
The Ingredients
- Brussels Sprouts - Obviously. If you're too lazy (or busy) to shave them yourself, you can buy pre-shredded brussels.
- Garlic - Garlic and brussels sprouts go together like peanut butter and jelly.
- Pine Nuts - Toasted pine nuts add a nutty flavor and a nice little crunch.
- Lemon - A pop of fresh lemon juice makes the brussels sprouts sing!
- Parmesan - A little goes a long way. Be sure to use good quality parm and freshly shave it yourself (with a microplane zester if you have one).
- Whole Grain Mustard - Old fashioned style with the mustard grains still intact (such as Maille).
How To Make Lemon Parmesan Shaved Brussels Sprouts
- Trim the woody ends from the brussels sprouts, then finely slice brussels from top to bottom.
- Toast the pine nuts in a dry skillet, then set them aside.
- Add oil and garlic to the skillet and cook until fragrant, about 1 minute.
- Add the shaved brussels sprouts and cook, stirring, for about 5 minutes.
- Add lemon, mustard, salt, pepper, parmesan and pine nuts. Stir and serve!
Tips and Ingredient Substitutions
- Don't discard the spare leaves that fall off when you are cutting the brussels sprouts. They're delicious!
- You can leave the pine nuts out if you don't have them, or substitute walnuts or almonds.
- You can substitute spicy brown mustard for the whole grain mustard.
Love brussels sprouts? Try these other Delicious Brussels Sprout Recipes!
Did you make this recipe? Please leave a star rating in the comments!
PrintLemon Parmesan Shaved Brussels Sprouts
These warm lemon parmesan shaved brussels sprouts with garlic and pine nuts make a bright and flavorful side dish in just 15 minutes! (vegetarian, gluten-free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: stove top
- Cuisine: American
Ingredients
- 2 tbsp pine nuts
- 2 tsp olive oil
- 3 cloves garlic
- 4 cups brussels sprouts, shredded or thinly sliced
- Juice of 1 lemon
- 1 tsp whole grain mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated parmesan cheese
Instructions
- Trim woody stems from brussels sprouts and thinly slice.
- Heat a large skillet over medium low heat. Add pine nuts and toast until fragrant. Set aside.
- Add olive oil and garlic to the pan and cook until fragrant, about 1 minute.
- Add shredded brussels sprouts and cook an additional 5-6 minutes or until bright green, stirring occasionally.
- Turn off heat and stir in lemon juice, mustard, salt, pepper and parmesan. Serve immediately.
Notes
- Don't discard the spare leaves that fall off when you are cutting the brussels sprouts. They're delicious!
- You can leave the pine nuts out if you don't have them, or substitute walnuts or almonds.
- You can substitute spicy brown mustard for the whole grain mustard.
- Be sure to use good quality parmesan and freshly shave it yourself (with a microplane zester if you have one).
Keywords: lemon parmesan brussels sprouts, lemon shaved brussels sprouts
Just made this as an Easter side dish, and they were very flavorful!!
★★★★★
My partner and I made this for dinner a couple nights ago and both absolutely loved it! Hes not the biggest fan of brussel sprouts but still enjoyed it so much! Great recipe 🙂
I'm so glad you both enjoyed them!