Luxury Shredded Brussels Sprouts
This is a very quick and easy way of cooking Brussels sprouts – especially handy if you’ve run out of room in the oven! Enjoy with a roast or Christmas spread 🙂
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Preparation time
10 min
Cook time
15 min
Total time
25
Cuisine
British
Meal
- sides-light-meals-and-salads
- vegetable-side-dishes
Servings
4
Ingredients
- 300g/10.5 oz Brussels sprouts
- Olive oil
- 2 tbsp vegan white wine
- Juice and zest of 1 lemon
- 2 tbsp toasted pine nuts
- 60g/½ cup seasoned breadcrumbs
- 3 tbsp vegan Parmesan
- Salt and pepper, to taste
Instructions
- Slice the ends off the sprouts and chop them in half. Place them flat side down and finely chop until they are all shredded.
- Heat 1 tablespoon of olive oil in a large frying pan or wok to medium heat, add the sprouts, lemon zest, seasoning and cook for 5 minutes.
- Add the wine and cook for a further 5 minutes.
- Add 1 tablespoon of olive oil and the lemon juice and cook for another 5-10 minutes.
- Pour the sprout mixture into a serving dish. Drizzle with 1 tablespoon of olive oil and stir through the breadcrumbs, pine nuts and vegan Parmesan.
- Season with salt and pepper.
Keywords
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