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    Home

    Shaved Brussels Sprouts with Lemon, Goat Cheese, and Walnuts

    Published: Dec 14, 2015 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · 2 Comments

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    Shaved Brussels Sprouts with Walnuts and Goat Cheese

    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.

    Brussels Sprouts

    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}

    Shaved Brussels Sprouts

    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.

    Shaved Brussels Sprouts with Walnuts and Goat Cheese

    Shaved Brussels Sprouts with Walnuts and Goat Cheese

    Shaved Brussels Sprouts with Lemon, Goat Cheese, and Walnuts

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    Prep15 mins
    Cook5 mins
    Total20 mins
    Servings: 4
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    Ingredients 

    • 2 lbs brussels sprouts
    • 2 tablespoons extra virgin olive oil
    • Zest of 1 lemon
    • Salt and pepper
    • 3 oz crumbled goat cheese
    • ½ cup chopped walnuts

    Instructions

    • Cut the root ends off of all the brussels sprouts and slice in a food processor with the slicing disc.
    • 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.
    • 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.
    • Enjoy as a side dish, and serve any leftovers for breakfast with a fried egg!
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    Reader Interactions

    Comments

    1. Beverly Carman

      December 18, 2015 at 9:11 pm

      You may be interested to know that my family and I are vegetarian (including eggs and dairy) and gluten free. Thank you for the vegetarian dishes.

      Reply
      • Erica Julson

        December 19, 2015 at 10:51 am

        You're welcome! I hope you enjoy them 🙂

        Reply

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    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

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