Shredded Brussels Sprouts with Walnut Oil – a delicious recipe with Brussels, Olive Oi, Salt, Lemon Juice, Walnuts, Walnut Oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Trim off ends of Brussels sprouts and shred them by slicing very thinly with a chefs knife, a mandoline, or in your food processor.
2
Transfer to a bowl and lightly salt.
3
Heat olive oil in a large skillet over medium and saute the sprouts until colors turn bright and leaves get soft but not brown.
4
Remove skillet from heat, sprinkle the sprouts with freshly ground black pepper and lemon juice.
5
Set aside.
6
Lightly toast the walnuts in the oven at 350 degrees F for about 5 minutes or in a dry skillet until they begin to smell toasty and turn golden brown.
7
Roughly chop.
8
Drizzle sprouts with walnut oil and top with toasted walnuts.
9
Taste, and adjust seasonings as necessary.
62
kcal
Calories
6
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 Large Brussels Sprouts, 1 Tablespoon Olive Oi, Sea Salt And Pepper, 2 Tablespoons Fresh Lemon Juice, and more.
Yes, Shredded Brussels Sprouts with Walnut Oil falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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