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These Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing in white bowl with blue towel

Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing [ + 5 more recipes for the perfect brunch! ]


  • Author: Ashley
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4-6 1x

Description

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!


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
  • 23 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

  1. 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.
  2. 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.
  3. Toss cooked brussels sprouts with dressing, serve warm or cold, enjoy!

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.

  • Category: sides
  • Method: stovetop
  • Cuisine: american

Keywords: Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing

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