Shredded Brussels Sprouts with Basil and Pine Nuts
PointsPlus® Value: 2
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
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Shredding and briefly sautéing the Brussels sprouts maximizes their crunchy texture and nutty flavor. It’s a terrific side dish to poultry or fish.
2 pound(s) uncooked Brussels sprouts, ends and brown outer leaves trimmed
1 Tbsp unsalted butter
3 medium uncooked shallot(s), minced
2 Tbsp fresh lemon juice
1/4 cup(s) basil, fresh, minced
2 tsp kosher salt
1/4 tsp black pepper
8 tsp pine nuts, toasted
1. 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.
2. 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.