On the Wings of Brussels Sprouts.by caroline
As I write this, Dan and I are in flight to Florida to visit his family for Thanksgiving. I’m not feeling so hot which is completely a bummer because, well, who the heck wants to be sick while flying?! I have, however, packed a get-better-ASAP arsenal that includes Amazing Grass GREEN SuperFood packets, Emergen-c, all-natural cough drops and lots (and lots) of tissues.
Oh, and I also stowed this recipe in my back pocket. When it comes to expressing my love for all things sides, Brussels sprouts are one of my absolute faves. Dan introduced me to this technique of shredding them a few years ago when he was working at a restaurant that used the method before sautéing them with bacon and other add-ins.
Here’s my version …
Shredded Brussels Sprouts with Pine Nuts (naturally gluten-free and vegan : serves 8-9)
- 2 Tablespoons olive oil
- 2 lbs Brussels sprouts, shredded**
- 1/2 medium yellow onion, chopped
- 1/4 cup pine nuts
- sea salt
** To shred Brussels sprouts, slice off stem ends of each one. Then, begin slicing lengthwise in strips across entire width of Brussels sprouts to create a “shredded” affect.
Warm olive oil in a sauté pan over medium-high heat. Add Brussels sprouts, onions and pine nuts. Sprinkle with sea salt as desired. Sauté, continuously stirring, until soft (about 6-8 minutes). Serve and enjoy!
I love how fun these Brussels sprouts are and they certainly add new flair to a Thanksgiving table when replacing them with the standard roasted version (which I adore too).
Happy Tuesday — here’s to good health!