Shredded Brussels Sprouts with Lemon


  • 1 sweet yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 4 cups fresh Brussels sprouts, shredded or sliced very thin
  • 1 large lemon (zest and juice)
  • 4 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  • 1 cup fresh mushrooms, sliced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  1. Chop the onion.
  2. Mince the garlic or use a garlic press.
  3. Shred Brussels sprouts by finely slicing with a knife.
  4. Grate 1 teaspoon of yellow zest from lemon and squeeze 3 tablespoons of juice.
  5. In a large frying pan or wok over medium-high heat, melt butter. Add onion and cook until soft, about 5 minutes.
  6. Add garlic and mushrooms and cook for about 1 minute.
  7. Add the Brussels sprouts, reduce heat to medium and cook, stirring occasionally, until sprouts are just tender, about 15 minutes.
  8. Add the lemon zest and juice, salt and pepper.
  9. Remove from heat and stir in the Parmesan cheese.

Serves 6 to 8.

This post may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our disclosure policy.