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Homemade TJ’s Brussels Sprouts Saute Kit

Serving Size

4

Ingredients

  • ~ 3 cups of shaved Brussels sprouts (or whole Brussels sprouts, see directions)
  • 3 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 lemon, juiced
  • 1/4 cup pecans or walnuts
  • 1 tsp Dijon mustard
  • 1/4 cup Parmesan shreds
  • salt/pepper to taste

Directions

  • If using whole Brussels sprouts, trim the ends and remove any tough outer leaves. Slice them thinly using a sharp knife, mandoline slicer, or food processor fitted with a slicing blade. If using pre-shaved Brussels sprouts, skip this step.
  • In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, salt, and pepper. Set aside.
  • In a dry pan over medium heat, add the pecans or walnuts. Toast for 2-3 minutes, stirring occasionally, until fragrant. Remove from the pan and set aside.
  • Heat the remaining 1 tablespoon of olive oil in the same pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shaved Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until tender and slightly crispy in spots.
  • Pour the prepared sauce over the Brussels sprouts, stirring well to coat evenly. Cook for another 2-3 minutes to let the flavors meld.
  • Sprinkle the toasted nuts and Parmesan shreds over the Brussels sprouts. Toss gently to combine.
  • Plate immediately as a side dish with a protein of choice.

Notes

For extra crispiness: Let the Brussels sprouts sit in the pan undisturbed for 1-2 minutes before stirring to create golden, crispy edges. Customizations: Swap Parmesan for feta or goat cheese for a different flavor. Add a drizzle of balsamic glaze for extra depth. Make-ahead tip: Shave Brussels sprouts in advance and store them in an airtight container in the fridge for up to 2 days.

Related Notes