Shredded Brussel Sprouts / Sarah Crowder / Katie Workman /
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Shredded Sauteed Brussels Sprouts

An easy-elegant Brussels sprouts side.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 6 People
Calories: 92.41kcal
Author: Katie Workman


  • 2 pounds Brussels sprouts trimmed and thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 tablespoon olive oil
  • 1 teaspoon mustard seeds
  • 2 tablespoons minced shallots
  • Coarse or kosher salt and freshly ground pepper to taste be generous


  • Toss the brussels sprouts with the lemon and orange juices.
  • Heat a large skillet over medium high heat, and add the olive oil.  Add the mustard seeds and the shallots and saute for 3 minutes until the shallots are tender.  Add the shredded brussels sprouts, season with salt and pepper, and saute for about 5 minutes, until the Brussels sprouts are wilted.  Serve hot or warm.  Or eat cold out of the container for breakfast the next day.  Yah.


Calories: 92.41kcal | Carbohydrates: 14.7g | Protein: 5.35g | Fat: 2.98g | Saturated Fat: 0.43g | Sodium: 38.37mg | Potassium: 599.29mg | Fiber: 5.91g | Sugar: 3.92g | Vitamin A: 1140.03IU | Vitamin C: 131.17mg | Calcium: 63.5mg | Iron: 2.2mg