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.
what you need:
- 1/4 cup raw cashews, soaked for 2 hours, drained & rinsed
- juice of 1 lemon, plus zest
- minced garlic
- stoneground mustard
- 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) 😉
- 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.
- Serving Size: 1/6th
- Calories: 56
- Sugar: 1g
- Sodium: 252mg
- Fat: 4g
- Saturated Fat: 1
- Unsaturated Fat: 4g
- Trans Fat: 0
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1
- Cholesterol: 0mg
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.