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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.


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Reviews (5 reviews)

  • hayley3 | 09/28/2019

    I shredded the brussel sprouts by hand and they really didn't shred, they were more slices and which some slices were a bit chewy even though I steamed them at the end. I added in some red peppers too.
    The honey lemon doesn't make the dish sweet but I felt it added a good flavor.
    My 23 yr old didn't like it. I think next time I will add onions. I could not taste the rosemary at all so maybe there needs to be more of that.

  • gemini71 | 07/08/2019

    I really liked this! Lots of things you could add or omit to it depending on taste. I didn't use the honey because I don't have a sweet tooth but it is a great side dish or main course for a vegan!

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