Shredded Brussel Sprouts W/ Garlic And Lemon Pepper Recipe

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Shredded brussel sprouts w/ garlic and lemon pepper

Genevieve Caruso


love brussel sprouts, mom made me eat them and i searched for ways to cook them where i actually enjoyed them lol, here is one of them, got it from a local newspaper a bunch of years ago...enjoy!

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15 Min


5 Min


1 Tbsp
lemon juice
1 Tbsp
grated lemon zest
1 Tbsp
olive oil
4 tsp
2 clove
garlic minced
2 dash(es)
fresh ground pepper
3 Tbsp
dry white wine
salt to taste

Directions Step-By-Step

Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and pepper, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.
Add wine, and sprinkle with salt. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve

About this Recipe

Course/Dish: Vegetables