Yay! It’s brussels sprouts season!

These beautiful gems are one of my favorite fall/winter foods.

They’re like little cabbages that are so much fun to eat and prepare.

I really love them roasted (those crispy edges are divine), but when I’m in a rush, I’m all about thinly slicing them for a quick pan sauté.

You can purchase pre-shredded/shaved brussels sprouts in a bag, or you can quickly shave them yourself using the slicing blade on your food processor. It takes less than a minute to get through a few pounds and really cuts down on the cooking time.

{2 pounds of brussels pretty much filled by 11-cup food processor}

Once you’ve shredded the sprouts, all it takes is a quick pan sauté on high heat to turn the sprouts into luscious deliciousness.

By cooking them over high heat, you’re still able to get some crispy bits and cook the sprouts fast enough that they stay bright and crisp and never get soggy and bitter. Winning.

I’m really obsessed with the combination of brussels and lemon, and it goes even better when you mix in some tangy creamy goat cheese. Finish with a sprinkle of crunchy walnuts & you’ve got yourself an awesome side dish.

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Shaved Brussels Sprouts with Lemon, Goat Cheese, and Walnuts

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

Servings: 4

Ingredients

• 2 lbs brussels sprouts
• 2 tablespoons extra virgin olive oil
• Zest of 1 lemon
• Salt and pepper
• 3 oz crumbled goat cheese
• 1/2 cup chopped walnuts

Instructions

1. Cut the root ends off of all the brussels sprouts and slice in a food processor with the slicing disc.
2. Heat the olive oil over high heat in a large skillet. Add the brussels sprouts and cook, stirring occasionally, until crisp tender and bright green, about 3-5 minutes.
3. Turn off the heat, stir in the lemon zest, and season the brussels sprouts well with salt and pepper. Move to a serving dish and sprinkle with the goat cheese and walnuts.
4. Enjoy as a side dish, and serve any leftovers for breakfast with a fried egg!