Crunchy Lemon Parmesan Brussels Sprouts (Print Version)

Vibrant shaved Brussels sprouts tossed with lemon dressing, toasted almonds, and plenty of savory Parmesan.

# Ingredient List:

→ Vegetables

01 - 1.1 lb Brussels sprouts, trimmed and finely shredded
02 - 2 small shallots, thinly sliced

→ Nuts & Cheese

03 - 1/2 cup sliced almonds, toasted
04 - 1/2 cup Parmesan cheese, shaved or finely grated

→ Dressing

05 - 1 large lemon, zested and juiced
06 - 3 tbsp extra-virgin olive oil
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - 1 small garlic clove, finely minced
10 - Salt and freshly ground black pepper, to taste

# Steps:

01 - In a large bowl, mix finely shredded Brussels sprouts with thinly sliced shallots.
02 - In a small bowl, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
03 - Pour the dressing over the Brussels sprouts mixture and toss thoroughly to coat evenly.
04 - Incorporate toasted almonds and most of the Parmesan cheese, reserving some for garnish. Toss gently to combine.
05 - Transfer salad to a serving platter, then sprinkle with remaining Parmesan cheese and additional almonds as desired.
06 - Serve immediately for optimal crunchiness or allow to rest for 10 to 15 minutes for flavors to mellow.

# Helpful Hints:

01 -
  • Bright and refreshing with a perfect balance of citrus and savory flavors.
  • Crunchy texture from toasted almonds complements the tender Brussels sprouts.
  • Quick to prepare with no cooking required, ideal for busy days.
  • Vegetarian and gluten-free, catering to diverse dietary needs.
02 -
  • Use a mandoline or sharp knife to finely shred Brussels sprouts for the best texture.
  • Toast almonds lightly to bring out their natural oils and crunch.
  • Whisk the dressing until fully emulsified for an even coating.
  • Serve immediately to maintain the salad’s fresh, crunchy qualities, or let it sit briefly to diffuse flavors.
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