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Brussels Sprout and Mushroom Sauté

Scott Phillips

Servings: 4

Shredding Brussels sprouts is a great way to get their robust flavor in a quick-cooking side dish. You can often find packages of shredded sprouts at the supermarket; if not, the slicing disc on your food processor can make quick work of the task.


  • 2 Tbs. olive oil
  • 1 lb. very finely sliced or shredded Brussels sprouts
  • 8 oz. chopped shiitake mushrooms
  • 1 garlic clove, chopped
  • 1 tsp. chopped fresh rosemary
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. honey
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 310
  • Carbohydrates (g): 19
  • Fiber (g): 6
  • Protein (g): 5


  • Heat the olive oil in a 12-inch skillet over medium-high heat. Add the Brussels sprouts, mushrooms, garlic, and rosemary. Reduce the heat to medium and cook, stirring, until the sprouts are tender, 6 to 8 minutes. Stir in the lemon juice, honey, 1 tsp. of salt, and 1/4 tsp. of pepper; cook for another minute, and serve.


Rate or Review


  • butta211 | 02/20/2018

    While it was fairly quick to prep I found the final product to be disappointing. I sauteed the mushrooms first and added a little wine to cookdown. Followed by everything else. A little dry after the cook down. Possible a little stock would help it. Won't make again.

  • pixie87 | 11/20/2017

    Very good. I made this for a special occasion and dressed it up with almond slivers at the end so they toasted up a bit. Also a tiny pinch of parmesan. 👍🏻

  • BoLoMo | 01/06/2016

    5 stars. Excellent. Easy to prep (with food processor) fast/easy to cook, very delicious.

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