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Sautéed Shaved Brussels Sprouts with Pesto

5 from 3 reader reviews
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
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Ingredients

Vegan "Parmesan" (makes extra)

  • ½ cup sliced almonds
  • 1 tablespoon nutritional yeast
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Sautéed Shaved Brussels Sprouts

  • 1 lb Brussels sprouts
  • 1 tablespoon olive oil
  • sea salt and ground black pepper, to taste
  • ½ cup vegan pesto
  • 1 teaspoon Tamari
  • 1 tablespoon lemon juice
  • splash of water
  • 1-2 tablespoons balsamic glaze
  • ⅓ cup vegan “parmesan”

Instructions

  • Make the vegan “parmesan.” In a food processor or in batches in a spice grinder, combine the sliced almonds, nutritional yeast, salt, garlic powder, and onion powder. Pulse until you have a fine, dusty meal-like texture. Place in a container and set aside.
  • Make the sautéed shaved Brussels sprouts. Start by shaving the Brussels sprouts, using either a knife, mandolin slicer or a food processor fitted with the shredding disc.
  • Heat a large skillet over medium heat. Once the skillet is hot, pour in the olive oil and swirl it around.
  • Add the Brussels sprouts to the pan all at once and give them a stir. Season generously with salt and pepper. Sauté and stir the Brussels sprouts until shreds are tender and bright green, about 4-5 minutes. Turn off the heat.
  • Stir in the vegan pesto, Tamari, lemon juice, and a splash of water. Once everything is nicely combined, transfer to a serving platter. Top the sautéed shaved Brussels sprouts with the balsamic glaze, vegan parmesan, and extra black pepper. Serve immediately.

Recipe Notes

  • You can shave your Brussels sprouts up to 3 days in advance. Just keep them in a sealed container in the fridge.
  • Some stores sell pre-shredded Brussels sprouts if you want to make this veggie side dish happen even faster.
  • My vegan pesto recipe is linked, but I’ve had great results with store bought vegan pesto as well. My favourite brands are Sunflower Kitchen and Gotham Greens.
  • Leftover vegan “parmesan” can be kept in a sealed jar in the fridge for up to a month.
These sautéed shaved Brussels sprouts are a quick and flavourful vegetable side dish that comes together in one skillet on the stove. Vegan pesto, Tamari, lemon, and balsamic glaze make the finely shredded Brussels sprouts extra delicious in just 20 minutes.