Recipe Detail

Shredded Brussels sprouts with basil and pine nuts

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  1. 2 pounds - Uncooked Brussels Sprouts ends and brown outer leaves trimmed
  2. 1 tablespoons - Unsalted Butter
  3. 3 - Medium Uncooked Shallots minced
  4. 2 tablespoons - Fresh Lemon Juice
  5. 1/4 cups - Fresh Basil minced
  6. 2 teaspoons - Kosher Salt
  7. 1/4 teaspoons - Black Pepper
  8. 8 teaspoons - Pine Nuts toasted


Working in batches, place Brussels sprouts in a food processor and pulse until shredded. If you don’t have a food processor, thinly slice using a mandolin. Or using a knife, halve each Brussels sprout and then thinly slice it lengthwise.

Melt butter over medium-high heat in a large nonstick skillet. Add shallots and cook, stirring frequently, 1 minute. Add Brussels sprouts and sauté until leaves are bright green and inner sections soften slightly, about 5 to 7 minutes. Stir in lemon juice, basil, salt and pepper; garnish with pine nuts and serve. Yields about 1 cup Brussels sprouts and 1 teaspoon pine nuts per serving.


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