Shaved Brussels Sprouts with Mushrooms and Sun Dried Tomato

Before we talk about today’s easy side dish, I have news to share.

Ta Da! This blog post will be my 1011th! Can you imagine?

Not only am I celebrating that milestone, I’m honored to say that Mother Rimmy’s has been nominated as one of Skinny Scoop’s Top 25 Healthy Eating Blogs. I hope you’ll get a chance to hop on over to Skinny Scoop and vote for me.

Okay – enough celebrating. Time for a brussels sprouts recipe!

Brussels Sprouts and Mushrooms.JPG

Brussels Sprouts and Mushrooms

There was a time when brussels sprouts would never had entered the house, much less have a place at the dinner table.

But times have changed, and we’ve become fans of this affordable vegetable – despite the rather unpleasant smell that permeates my small home.

Brussels Sprouts and Mushrooms

Brussels Sprouts and Mushrooms

The other night, instead of the roasting treatment my brussels sprouts usually get, I decided to thinly slice them, then dump them into my pan with a handful of meaty mushrooms and sun dried tomato.

We called this a side dish success for my newly beloved brussels sprouts. If you have extra calories for the day, be sure and top this dish with a shaving of nutty Parmesan cheese.

Happy, healthy cooking!

Shaved Brussels Sprouts with Mushrooms and Sun Dried Tomato
  • 4 cups brussels sprouts, thinly sliced
  • 10 ounces mushrooms, sliced
  • ½ cup onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup vegetable broth
  • 1 teaspoon lemon zest
  • 1 pinch red pepper flakes
  • ½ cup sun dried tomato, chopped into small pieces (not packed in oil)
  1. Preheat a large skillet over medium heat and all ingredients. Cook for 8 - 10 minutes until vegetables are tender.
  2. Season with salt and pepper to taste.
Calories: 77kcal
Weight Watchers PointsPlus 2
Saturated fatty acids: 0.12g
Monounsaturated fatty acids: 0.05g
Polyunsaturated fatty acids: 0.33g
Total fat: 0.51g
Calories from fat: 4
Cholesterol: --
Carbohydrate, by difference: 15.72g
Total dietary fiber: 5.12g
Protein: 6.32g
Nutrition Information
Serving size: 4

If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.


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Thank you for sharing!



  1. says

    Kristin, congratulations on the 1011th blog post – so much work goes into all your posts that it seems almost unbelievable that you have manged to post so many wonderful and delicious recipes! And also congratulations on being nominated as one of the Top 25 Healthy Eating Blogs – what an honor, I will make sure to hop over to the website and vote after this comment! And your featured recipe todays looks awfully tempting and delicious! What a great idea to pair the brussels sprouts with mushrooms and sun dried tomatoes!
    Keeping my fingers crossed for being voted as one of the Top 25 Healthy Eating Blogs! Let us know how it will turn out!

    • says

      Hi Andrea! Thank you so much for voting for me. I was pretty excited to be nominated. This is a new experience for me. Have a wonderful Sunday and I hope the week coming up is full of good things for you. :)

  2. says

    Congrats both on the number of posts and the recognition! I’ll go vote in a minute. I’ve hashed Brussels sprouts before (essentially blanch them, then shave and reheat in butter or olive oil) but haven’t prepared them quite the way you did. Good stuff! Nice flavorings, too. Thanks.

    • says

      I’ve never tried making a hash with them. I actually like them better. I think you could even get brussels sprouts haters to enjoy them shaved in butter. :)

  3. EA-The Spicy RD says

    Congrats on your nomination and very well deserved! We have been eating more Brussels Sprouts lately too, and had a super yummy salad (out to dinner last night) with Brussels Sprouts, Squash, Pecans and a litt.e goat cheese. So good :-) Love your recipe with sundried tomatoes and mushrooms-sounds delicious!

    • says

      Thank you so much. I was surprised and pleased. As you know, blogging is a lot of work for sure. That salad sounds fantastic. I’m getting all kinds of ideas for brussels sprouts that I can’t wait to try. Have a good week. :)

    • says

      I’ve been really impressed with the sun dried tomatoes I can buy at our local Albertsons. I was buying the brand packed in oil, but these aren’t. It’s nice to save a few calories and still have big flavor. :)


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