If you never tried shaved Brussels sprouts you might be surprised to find you may like it. My wife was not a fan of Brussels sprouts until she had them this way. Now she loves them. As a cook I always take it as a challenge when some says they don’t like a specific food. It’s fun to watch the expression of someone who disliked a certain food, change from disgust to surprise when they try it prepared a different way. Try this recipe and you might find someone who disliked Brussels sprouts find it becomes their new favorite vegetable dish. This even makes a great vegan dish if you leave out the cheese.
This dish is open to many different interpretations. This version keys on a slight Italian riff with the garlic, lemon zest, aged parmesan and balsamic syrup. Every time I make this dish I tweak it here and there.
Try adding toasted pine nuts, sliced almonds, roughly chopped toasted hazelnuts, roasted pecans or even pistachios. I also like Asian influences, like cooking in coconut oil, fish sauce, hoisin, cilantro, basil, or roasted crushed peanuts. Instead of cheese, try toasted coconut and lime zest. It’s really wide open and I haven’t had a version yet that wasn’t delicious.
A new way to enjoy Brussels sprouts. The balsamic syrup is optional, however the lemon zest, parmesan and olive oil do add quite a bit.
Look over each Brussels sprout and remove any damaged or old leaves.
Slice off a thin layer of the root before processing.
If you have a food processor, set it up with the thin slicing blade.
Slicing takes only seconds to do and once it’s done you can store them this way in the refrigerator for several days if needed.
Before I sauté, I like to place them in a large mixing bowl where I can quickly grab large handfuls.
Heat the oil in a large sauté pan over medium-high heat. I prefer to use avocado oil, but any neutral cooking oil will work.
Add the shaved Brussels sprouts and garlic in batches to the hot pan.
The Brussels sprouts start to cook pretty fast. Move the sprouts around with a set of tongs and stir to keep them from getting too brown on one side. Once they’ve started browning, you can add the fresh lemon juice so they keep their bright green color. If you wish to use toasted nuts, add them at this time.
Right before you plate the Brussels sprouts, toss them in the pan with parmesan cheese. Mound the Brussels sprouts up on a dish, sprinkle lemon zest all over, and a little more cheese.
Lightly squeeze and drizzle with the balsamic vinegar syrup. Serve immediately.
Shaved Brussels Sprouts with Lemon Zest, Parmigiano Reggiano Vacche Rosse and Aged Balsamic Vinegar.
Equipment
- thin shredding attachment on food processor
- saute pan
- tongs or large kitchen spoon
- measuring spoons and cups
- microplane or citrus zester
- serving dish
Ingredients
- 1 lb Brussels sprouts, trimmed and cleaned
- 1 tbsp garlic, minced
- 3 tbsp oil, avocado or any neutral oil
- ¼ cup pine nuts, toasted (optional) (sliced almonds, pecans, walnuts or hazelnuts work great as well)
- ⅓ cup parmesan cheese
- 1 whole lemon, zested
- 1 whole lemon, juiced
- ½ tsp salt or to taste
- 2 tbsp vinegar, balsamic syrup (optional)
Instructions
Shaving the Brussels sprouts
- Set up a food processor with the thin slicing attachment according to the instructions of the machine.
- Add the Brussels sprouts a few at a time. Process the sprouts until all of them are shaved. Place the sprouts in a mixing bowl and reserve.
Cooking the Brussels sprouts
- Use a large sauté pan and place over medium-high heat. To this, add the oil and bring up to temperature for 1 ½ minutes.
- Add some of the Brussels sprouts, some of the garlic and pinch of salt. I do this in two big batches, but adjust to the size of the pan you are using. Also adjust the amounts of lemon zest, lemon juice, and parmesan you use in the next step. How much you use is not critical. You just want each batch to be evenly seasoned.
- Use a set of tongs or kitchen spoon and toss the Brussels sprouts, moving them around as they sauté. Be mindful to brown and not burn the sprouts by turning them often. Once the sprouts are cooked, add the ½ lemon zest, ½ lemon juice, ⅓ parmesan and toasted pine nuts (optional). Toss to mix thoroughly, then remove from heat onto the serving dish and keep warm. Repeat until all the sprouts have been cooked. Add the just-cooked sprouts to the reserved batch(es) and keep warm.
- Serve the shaved Brussels sprouts as you need with the main course. These will keep well wrapped with a little alumunium foil in a warm oven. Right before service, drizzle with a little balsamic syrup and a little more cheese and serve.
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