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!
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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) 😉
Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing [ + 5 more recipes for the perfect brunch! ]
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!
Recipe Notes:
-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.
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