Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing [ + 5 more recipes for the perfect brunch! ]
Servings: 4 -6
Calories: 56kcal
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!
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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!
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.
-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
Serving: 1/6th | Calories: 56kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 252mg | Fiber: 1g | Sugar: 1g