Brussels Sprouts with Lemon, Basil & Pine Nuts

The crunchy texture and nutty flavor of Brussels sprouts are highlighted in this super simple side dish that's sure to please.  

Prep Time:  10 minutes
Cook Time: 10 minutes
Yield: 6 Servings


  • 2 lb Brussels sprouts, ends & brown outer leaves trimmed
  • 1 TB butter
  • ½ cup minced shallot (2 large)
  • 2 TB fresh lemon juice
  • ¼ cup minced fresh basil
  • 2 tsp kosher salt
  • ¼ tsp pepper
  • 2 TB toasted pine nuts


Working in batches, place Brussels sprouts in a food processor and pulse to shred (if you don’t have a food processor use a mandolin or halve and then thinly slice lengthwise). Heat butter over medium high heat in a large non-stick skillet. Add shallots and cook for 1 minute. Add sprouts and sauté for 5-7 minutes, until leaves are bright green and inner sections soften slightly. Stir in salt, pepper, lemon juice and basil. 

Garnish each serving with 1 tsp pine nuts.