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Brussels Sprouts Saute

Brussels Sprouts Saute

An easy copycat version of the Trader Joe’s seasonal favorite Brussels Sprouts Saute kit – created by a Trader Joe’s insider.

As a Trader Joe’s employee, people always ask me what my favorite TJ’s product is…and I always tell them it’s the Brussel Sprout Sauté Kit. Sadly, it’s only seasonal.

So I had to recreate it!

Hi Teaspoon of Spice fans! My name is Kevin McCall and I’m Deanna and Serena’s student intern. I am currently getting my MS in Nutrition/RDN at Thomas Jefferson University and I also work at Trader Joe’s part-time.

My favorite Trader Joe’s Brussel Sprout Sauté Kit comes with sliced Brussel sprouts and pre-portioned lemon garlic vinaigrette, chopped hazelnuts, and shaved parmesan cheese. I honestly eat this about three times per week when it’s available. BUT… it’s a seasonal item that’s only available in the fall/winter and it just went out of season! So, this year, I decided I would recreate the recipe so I could have it all year round – and that’s what I’m sharing with you today.

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Brussels Sprouts Saute

An easy copycat version of the Trader Joe’s seasonal favorite Brussels Sprouts Saute kit – created by a Trader Joe’s insider.

  • Author: Serena Ball, MS, RD
  • Yield: 46 servings 1x

Ingredients

Scale
  • 1 lemon
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, minced or grated
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon black pepper
  • 1 pound Brussels sprouts, quartered or sliced ¼-inch thick 
  • 1/3 cup hazelnuts, plus two tablespoons divided, chopped 
  •  1 oz shaved parmesan cheese

Instructions

Using a Microplane or citrus zester, grate the zest from the lemon into a jar; cut the lemon in half and squeeze in juice from half of the lemon, about 1 1/2 tablespoons. 

To a jar with a lid, add ¼ cup olive oil, garlic, Dijon mustard, salt and pepper. Close the jar and shake to mix

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the brussel sprouts and saute for 2-4 minutes, stirring only after a few are browned, but most are still tender-crisp. Add the hazelnuts to the skillet. Saute an additional 2 to 4 minutes. Add the vinaigrette from the jar. Saute an additional 2 minutes. Sprinkle with parmesan cheese, garnish with leftover hazelnuts, and serve.

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