These Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing are an easy, flavorful side dish to add to your brunch menu. The homemade, vegan-friendly dressing takes these brussels sprouts to a whole new level!
Oh brussels sprouts, how I love thee.
They are probably the one vegetable that almost always end up in my cart when I go grocery shopping. I enjoy them countless ways, but with it being officially spring and all (!!) I wanted to share a fun spring-like flavor this time around… that flavor being LEMON, which I am obsessed with right now, I might add. I’ve been trying to start my mornings with lemon water (thank you Lestraundra 😉 ) and I’m definitely getting the hang of it! I feel better about grabbing my warm lemon water first thing versus going straight for the coffee. But I digress.
Where were we? Oh yes, lemon and spring flavors.
So for these brussels sprouts I decided I wanted a lemon pepper cashew dressing.
It’s a homemade dressing that is super simple, and can be made in a high-speed small blender or food processor in seconds.
All you need for the dressing is:
1/4 cup raw cashews, soaked for 2 hours, drained & rinsed
juice of 1 lemon, plus zest
salt & pepper to taste
Just blend together all of your ingredients until you get a nice, creamy consistency.
Once your brussels sprouts are shredded and cooked down in a bit of oil, about 10-15 minutes, toss in your lemon pepper cashew dressing. And they’re ready to eat! They can be enjoyed either warm or cold 🙂 This meal is SO simple and can be ready in less than 30 minutes (once you have your cashews soaked and dressing together) 😉
These Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing are an easy, flavorful side dish to add to your brunch menu. Vegan and paleo-friendly!
- 1 lb brussels sprouts, shredded
- 1 TBS olive oil
- Lemon Pepper Cashew Dressing:
- 1/4 cup raw cashews, soaked, drained & rinsed
- juice of small lemon (about 3 TBS), plus zest for more flavor
- 2-3 TBS water, depending on how thick you want dressing
- 1 tsp stoneground mustard, optional but I like the extra kick
- 1 tsp minced garlic
- 1/2 tsp pepper, or to taste
- 1/4 tsp salt, or to taste
- In a large skillet on medium heat, cook down shredded brussels sprouts in one tablespoon of olive oil, about 10-15 minutes, until lightly browned. Remove from heat.
- Make your dressing: combine cashews, lemon juice, zest if using, water, mustard, garlic, salt & pepper in small blender or food processor. Blend until creamy, add another tablespoon of water if you want thinner dressing.
- Toss cooked brussels sprouts with dressing, serve warm or cold, enjoy!
-Recipe can be easily doubled, and served warm or cold!
-Dressing can be made one or two days ahead of time to cut down down on prep. Double dressing recipe if doubling brussels sprouts.
-Store leftovers in fridge up to three days.
So today I’m sharing not only one delicious brunch recipe, but five more recipes from my blogging gals.
Let’s see what they’re showing up with…
No-Bake Mini Fruit Tarts — The Balanced Berry
These mini fruit tarts are the perfect brunch treat. They’re incredibly easy to make, lightly sweet and are vegan-friendly!
Strawberry Poppy Seed Muffins — The Almond Eater
Strawberry Poppy Seed Muffins are the perfect grab-and-go breakfast! Made with fresh strawberries and drizzled with honey, they’re sure to be a hit at any brunch.
Toast Bar — The Blissful Balance
This Toast Bar is a great option to serve at your next brunch to give your guests the gift of option. Using the technique of a taco bar, this toast bar makes for a yummy brunch with various flavor combinations.
PB&J Stuffed French Toast Skewers — rachLmansfield
The best of both worlds with peant butter & french toast combined into one delicious dairy-free dish.
Cherry Ginger Vanilla Smoothie Bowl — In it 4 the Long Run
This cherry ginger vanilla smoothie bowl is beautifully balanced with sweet juicy cherries and spicy ginger. But we all know the best part of a smoothie bowl are the toppings.
Can we all agree that brunch is just amazing? You get the best of both worlds. I’m a breakfast girl through and through, but I love me some big lunch salads… and treats. So clearly, brunch time is the best time.
save these recipes for later (hover image and click “pin it”)
SO If you’re planning a homemade brunch…
- What are you bringing?
- Are you a sweet or savory bruncher? Or both…? ?
Have a super awesome day, peeps!
P.S. We’re nearing the end of March, man oh man.
*making something from FMK? Tag me so I can have a looksee … I LOVE seeing what you’ve made.
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