shredded brussels sprouts with parmesan and hazelnuts

prep: 20 MINUTES | cook: 5 MINUTES | total: 25 MINUTES | serves 4 TO 6

If you think you don’t like Brussels sprouts, think again. These aren’t the gray, mushy, overcooked sprouts you had as a kid. It’s hard to believe it’s the same vegetable when you shred them up, quickly sauté in butter, shallots, and garlic, then finish with a bright squeeze of lemon juice and a tuft of salty Parmesan and buttery nuts! To take it to the next level, I sometimes add a sprinkling of dried cranberries or cherries for a great salty-sweet combination—not to mention pretty jewel-tone color. I love making this dish for the holidays (especially if I know there won’t be other vegetarian items to eat!). To save time, you can shred the Brussels sprouts in advance: Store them in the fridge in a zip-top bag with a damp paper towel for up to a day.

1 pound Brussels sprouts

2 tablespoons unsalted butter

2 tablespoons minced shallot

3 garlic cloves, minced

½ teaspoon grated lemon zest

Juice of 1 lemon

½ cup grated Parmesan cheese

½ cup chopped hazelnuts (almonds or pecans would work here too)

¼ cup dried cranberries or cherries (optional)

½ teaspoon kosher salt

1 Trim the tough ends off the Brussels sprouts. Peel off and discard any brown, wilted, or blemished outer leaves. Cut the sprouts in half from top to bottom and thinly slice. A sharp knife will be really helpful here. Or, if you have a food processor, you can shred the sprouts with the large slicing attachment. Fluff the pile of shredded sprouts with your hands.

2 In a large skillet, melt the butter over medium heat. Add the shallot, garlic, lemon zest, and shredded sprouts. Cook, stirring occasionally, until the sprouts are tender but still bright green, 4 to 5 minutes.

3 Remove the pan from the heat and stir in the lemon juice, Parmesan, hazelnuts, and dried fruit (if using). Season with salt and serve immediately.