Sep 172014

When it comes to dinner, I’m definitely more of an entree + side dish kind of gal. Salads are great for lunch, but when I’m sitting down to dinner I like to have three distinct piles on my plate: a protein, a veggie, and a carb.

When it comes to the veggies, I tend to run out of ideas quickly. Roasting them in the oven with a little olive oil, salt, and pepper is my absolute favorite way to cook veggies, but even that can get boring after a while.

This is what happened to me last week, when I was trying to figure out what to do with all the brussels sprouts I over-eagerly purchased from Costco. Fabio and I had already eaten roasted brussels sprouts a couple of times that week, and I was just not looking forward to having them again.

Then after a bit of brainstorming and poking around on Pinterest, I decided to do something different with my brussels sprouts, and shredded them! The end result was flavorful, healthy, easy, fast, and the variety I was looking for. Thank goodness!


In case you ever find yourself in a weeknight side-dish rut, here’s how my brussels sprouts creation came to be.

To start things off, I added a little butter and olive oil to a large sauté pan that was set to medium heat. Then I tossed 1/2 a chopped onion into the pan, and let it get nice and soft for about three minutes.

Quick tip: Here’s a video to show you how to cut an onion super fast. #GameChanger

Once the onion was almost translucent, I added about 2 cloves of minced garlic to the pan (I used the kind from a jar…judge me). Then I stirred this around, and let it cook for a couple more minutes.


While the onions were getting happy, I set another sauté pan to medium low heat, and started toasting about 3 tablespoons of pine nuts. These burn quickly, so it’s best to keep the heat low and give them a toss every couple minutes. Don’t let ’em burn!


When the nuts were light brown and slightly fragrant, I removed the pan from the heat, and set it aside.

Next it was time to shred my sprouts! I’ve often seen those bags of pre-shredded brussels sprouts at the grocery store, but they can be expensive. Now that I know how easy it was to make these at home, I’ll never buy them again!

To make these, all I did was wash about 1.5 cups of brussels sprouts, and remove any nubby ends or withering outer leaves. Then I placed them in my food processor with the slicer blade on, and pulsed the brussels a few times.


And voila! Shaved brussels! I left mine a little chunky for a more rustic texture, but you can process these more if you don’t like the lumps.


Then I added my shredded brussels sprouts to the pan with the onions and garlic, and tossed in about two tablespoons of the pine nuts. Mix, mix, mix! I let this mixture cook for about 5 minutes, or until the brussels sprouts started to soften.


Next I added 1/4 cup sliced cherry tomatoes, and the juice of 1/2 a lemon to the pan. When squeezing the lemon I placed my hand underneath to catch any seeds, which was trickier than usual since the seeds looked just like the pine nuts! I hope I didn’t miss any…lol.


From there I seasoned the dish with some salt and pepper, and taste-tested it to see if it needed more seasoning. Nope! It was good!

Then I plated my side dish, and topped it with the remaining toasted pine nuts.



I served this dish with roasted sweet potato wedges and hummus-coated chicken. This meal was easy, delicious, and nutritious – my favorite!


Shaved Brussels Sprouts with Pine Nuts and Cherry Tomatoes {Recipe}
Recipe type: Side Dish
Cuisine: Brussels Sprouts
Prep time: 
Cook time: 
Total time: 
Serves: 3
This easy, quick weeknight side dish will have you looking at your brussels sprouts in a whole new light!
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1½ cups brussels sprouts (whole)
  • 3 tbsp. pine nuts
  • ¼ cup cherry tomatoes, halved
  • ½ lemon
  • Olive oil
  • Butter
  • Salt
  • Pepper
  1. Set a large sauté pan to medium heat, and add butter and olive oil (about 1 tsp. each). When the pan gets hot, add onion. Cook onion for about three minutes, then add garlic.
  2. While onion is cooking, set a smaller sauté pan to medium low heat, and toast pine nuts, being careful not to burn. Once nuts are light brown and fragrant, remove from heat and set aside.
  3. Wash and prep brussels sprouts by removing nubs or outer leaves. Add to a food processor with the slice blade on, and pulse until you reach desired texture.
  4. Add sliced brussels sprouts to the pan with the onion and garlic, and add two tbsp. of the toasted pine nuts.
  5. Cook the brussels and pine nuts for about 5 minutes, or until brussels are softened.
  6. Add cherry tomatoes, lemon juice, salt, and pepper to the pan. Cook a couple minutes more until tomatoes are warmed, then serve.

Question of the day: What are your favorite weeknight side dishes?

One of my favorites is my World’s Best Broccoli. I seriously need to bring that back into my life!

 Posted by on September 17, 2014

  17 Responses to “Shaved Brussels Sprouts with Pine Nuts and Cherry Tomatoes {Recipe}”

  1. I never would have thought to put brussel sprouts in the food processor, looks delish! My fave side dish lately is buffalo cauliflower bites!

  2. This is such a great way of giving a spin to brussels sprouts! I also enjoy broccoli, spinach or eggplant as side dishes..I love then steamed or sauteed with some olive oil and lemon juice!

  3. I loved Shaved Brussels Sprouts! TJ’s has really good ones too if you want to make it a step easier. You can make so many great combos with it. I made a Mediterranean salad with it (!

    Also, random question. Do you use Pic Monkey for adding text/design to your photos? If so, how do you add the transparent color underlay? I see everyone do it and I can not figure it out. I am sure it is right in front of me, but I thought I would ask 🙂

  4. I’m one of those weirdos that just loves veg – whether steamed or cooked amazingly like this. This looks like an incredible recipe though – I’m such a fan of Brussels sprouts and have never shredded them before.

  5. Yummmm, these look delicious! I love brussel sprouts, but I cannot get Chris to touch them with a 10 foot pole! Maybe next time he has a boys night out, I’ll have a brussel sprout night in!

  6. I have soooo many brussels sprouts right now, so glad you posted! and i agree with amanda, i never would have thought to use my food processor, thanks!

  7. Brussels sprouts are one of my favorites! I’ll definitely be trying this. The sweet potato wedges look tasty too!

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