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Shredded Brussels sprouts with basil & pine nuts

Shredded Brussels sprouts with basil & pine nuts

1
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
Fresh and lemony, this side dish is the ideal palate-cleansing pairing for meaty mains. If you don’t have pine nuts, sliced or chopped almonds provide a similar crunch.

Ingredients

Brussels sprouts

2 pound(s), ends and leaves trimmed

Unsalted butter

1 Tbsp

Shallot

3 medium, finely chopped

Fresh basil

¼ cup(s), fresh, finely chopped, plus more for garnish

Fresh lemon juice

2 Tbsp

Kosher salt

2 tsp

Black pepper

¼ tsp

Pine nuts

8 tsp, toasted, for garnish

Instructions

  1. In a food processor fitted with the slicing attachment, thinly slice the Brussels sprouts. (If you don’t have a food processor, use a mandoline or knife.)
  2. In a 12-inch nonstick skillet, melt the butter over medium-high heat. Add the shallots and cook for 1 minute, stirring frequently. Add the Brussels sprouts and cook until slightly softened, 5 to 7 minutes, stirring occasionally. Stir in the basil, lemon juice, salt, and black pepper. Garnish with the pine nuts and additional basil.
  3. Serving size: about 1 cup Brussels sprouts and 1 tsp pine nuts

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