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Shredded Brussels sprouts with basil and pine nuts
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Brief Description
Shredding and briefly sauteing the Brussels sprouts maximizes their crunchy texture and nutty flavor. It's a terrific side dish to poultry or fish.
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Main Ingredient
Brussels sprouts
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Category: Vegetables
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 09, 2020
Number of Servings:
Ingredients:
- 2 pounds - Uncooked Brussels Sprouts ends and brown outer leaves trimmed
- 1 tablespoons - Unsalted Butter
- 3 - Medium Uncooked Shallots minced
- 2 tablespoons - Fresh Lemon Juice
- 1/4 cups - Fresh Basil minced
- 2 teaspoons - Kosher Salt
- 1/4 teaspoons - Black Pepper
- 8 teaspoons - Pine Nuts toasted
Directions:
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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