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
- water
- 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) 😉
How to Make…
Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing [ + 5 more recipes for the perfect brunch! ]
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!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4–6 1x
- Scale:
Ingredients
- 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
Instructions
- 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!
Recipes Notes:
-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.
Nutrition Information:
- 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.
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Chrissa - Physical Kitchness says
DUUUUUUUDE OMG. I love brussels. Like serious obsession and I get them every time I go grocery shopping too!!! This is the most unique recipe I’ve seen using them. TOTES making this and pinning!!! And I’m gonna try my hand at lemon water in the am. I SHOULD be giving up coffee (esp prego) but I’m bad and I haven’t even tried yet. LET’S DO THIS!
Ashley says
Ah yay thank you! I hope you love them. It was a great way to change up my brussels sprouts love.
And yes, totally try the lemon water, I honestly have been loving it. Sometimes I’ll throw a fresh cube of ginger in as well 😉 And I don’t know if I could give up coffee either…eek!
Les @ The Balanced Berry says
Ashley! I don’t know what makes my heart happier, this amazing brussels salad (but for reals, I eat them everyday) or the fact that you are now into the AM lemon water! Both totally made my day <3
Ashley says
<3 I have been LOVING it. Actually when helps me keep with it is NOT setting my coffee the night before, so that forces me to drink the lemon water first, then make coffee after. I even bought a whole bag of lemons ;-)
Kristy @ Southern In Law says
I feel like this is the kind of recipe that converts brussel sprout haters into lovers! Yum!
Ashley says
I sure hope so! I just love them 😀
Emilie @ Emilie Eats says
Yesssss Brussels sprouts rule!!! I could seriously have this as a side dish for dinner every night. Or, can I just mix in some quinoa and chickpeas and call it a meal by itself? I mean, that dressing is just calling my name.
Ashley says
That is an amazing idea! That would definitely be a solid meal then.
Sam @ PancakeWarriors says
Just when I didn’t think I could love brussels anymore, you post this recipe. Gotta make this. I might even make this for my clients, sounds AMAZING!! Pinning and yumming!
Ashley says
Aw thank you Sam! I hope you do, it’s so easy and flavorful 😀
Connie says
Hi Ashley, I just saw this recipe the other day in your brussels sprouts round up and had to get some brussels sprouts on my next grocery run. This sounded too good to wait! I just made it for lunch, and it turned out great! I did use the lemon juice and lemon zest, which made it a little too lemony for me, but I will definitely make it again! Thank you!
★★★★★