Last week, I was so excited to actually find Brussels sprouts on the stalk! One, it was cheaper and two, it gave me a such large amount of sprouts that I got the chance to cook Brussels sprouts several ways. Last weekend, I threw shredded Brussels sprouts in a meat marinara sauce for pasta, I finally made shredded Brussels sprouts yesterday and I have plans to make roasted Brussels sprouts tomorrow.
I discovered how much I liked Brussels sprouts last year. I think a good way to try pretty much any vegetable is to roast it and roasted Brussels sprouts didn't disappoint. But I had also been hearing about shredded Brussels sprouts and wanted a chance to try it.
These shredded Brussels sprouts were a great side dish. It had a little brown sugar which gave it a hint of sweetness, contrasting nicely with the sea salt. I ended up prepping the Brussels sprouts that afternoon which made dinnertime so, so easy. Once the cutting is done (which isn't hard), the entire dish takes 5 minutes, tops.
And even though we ended up with a huge mound of Brussels sprouts (it does cook down some when sauteed), there was still not a whole lot left for lunch the next day. I served this with some crispy honey lemon chicken and Parker house rolls (these rolls were so good...they'll definitely be my next entry!).
Brussels sprouts for Thanksgiving, anyone?
Caramelized Shredded Brussels Sprouts
Taken from: Eat Live Run
- 12-14 large brussels sprouts (I used 20)
- 1 tbsp olive oil
- 1-2 clove(s) garlic, minced
- pinch sea salt
- 2 tbsp brown sugar
- 1/4 cup roughly chopped pecans or walnuts, toasted
- Slice each Brussels sprout very thin until you have a mound of feathery Brussels sprout ribbons
- Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the Brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together.
- Finish by adding the toasted nuts.