lbs Brussels sprouts, sliced into 1/2 inch rounds
Sea salt and pepper, to taste
large clove garlic, minced
Warm a large skillet over medium heat. Spray with cooking spray and add the Brussels sprouts. Season liberally with salt and pepper. Cook, stirring frequently, for about 10 minutes, until the sprouts are softened and most are browned. Remove from heat, transfer sprouts into a large bowl. Set aside.
Heat a small skillet over medium heat. Spray with cooking oil. Add the minced garlic and cook, stirring occasionally, for 1-2 minutes, until just softened and fragrant. Don’t let it brown, or the garlic will become bitter. Immediately remove from heat and spoon garlic into a small bowl. Add olive oil and lemon juice. Whisk together until emulsified.
Pour the vinaigrette over the Brussels sprouts and toss to coat. Taste and add more salt and pepper as necessary to achieve desired seasoning.
- 2 Meyer lemons (see Tip)
- 1 pound Brussels sprouts, trimmed and quartered
- 1 (16 ounce) package shelf-stable gnocchi
- 1 cup thickly sliced shallots
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt, divided
- ¼ cup slivered oil-packed sun-dried tomatoes
Preheat oven to 450 degrees F.
Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, shallots, 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Transfer to a large rimmed baking sheet.
Roast, stirring once or twice, until the gnocchi are plump and the Brussels sprouts are tender, 18 to 20 minutes.
Squeeze juice from the remaining lemon. Return the gnocchi mixture to the bowl and toss with sun-dried tomatoes, the lemon juice and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt.
Tips: Sunny yellow Meyer lemons have a distinctive sweet-tart floral taste. Find them in late winter and early spring in well-stocked markets. You can substitute for the juice with 2 parts lemon juice and 1 part orange juice.
Organic lemons are less likely to have traces of fungicides commonly used on citrus. So choose organic when cooking with lemon peel and zest.
Shaved Brussel Sprouts with Lemon Vinaigrette
I have been all about Brussel sprouts lately. First it was the maple glazed Brussel sprouts. Then the honey balsamic Brussel sprouts. Now it’s the Shaved Brussel Sprouts Salad with Lemon Vinaigrette. This might just be my new favorite salad.
The lemon vinaigrette just adds an amazing freshness to the shaved Brussel sprouts. I could have eaten the whole bowl in one sitting. You have to try this Brussel sprouts salad. It is super easy too!
- 3-4 Garlic Cloves, peeled and diced
- 500g/1lb Brussels Sprouts, halved
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- Salt & Pepper to taste
- Butter/Coconut Oil, for frying
- Parmesan (optional)
- Heat butter or coconut oil in a frying pan.
- When hot add the garlic and cook until fragrant.
- Add the halved brussels sprouts, salt & pepper and cook until softened and browned.
- Add the lemon zest and juice.
- Cook until cooked to your liking.
- Serve as is or topped with optional parmesan or your cheese of choice.
More Brussels Sprouts Recipes:
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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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I'm passionate about the Ketogenic Lifestyle and share Low Carb High Fat Keto Diet Recipes & Inspiration.
FAQs And Expert Tips.
You can! However they won't crisp up quite the same.
I would add some extra salt or you can add chopped green olives in place of the capers.
Yes, but it won't be as good as fresh lemon in this instance!
Pair this side dish with oven baked chicken or a grilled steak. It brings dinner to life and will impress your family and friends.