Is it me or has the Brussels sprout really made a come back in the past decade? Like honestly, I don’t recall my mother ever serving up a side of Brussels sprouts for Thanksgiving growing up. But now whenever you search the internet for “Thanksgiving recipe ideas” practically every list will feature one or two Brussels sprout side dishes. So am I just crazy in thinking that this is something new, or did my parents rob me of the joy of eating those “mini cabbages” as a child?
Honestly, tell me in the comment section below.
Either way, the past couple of years I’ve been trying to right that wrong by making all sorts of brussels sprout dishes. And today I’d like to share one of my favorite methods for preparing them, shaved. That’s right, we aren’t going to be leaving our Brussels sprouts whole, nor are we going to be roasting them. Instead, we’re going to cut them into thin strips, and saute them with a couple of ingredients to produce a dish that’s almost like a Brussels sprouts coleslaw. So if you’re ready to put a new twist on the classic green bulb, then let’s get into today’s recipe.
Tips, Tricks & Suggestions
- I will be showing you how to shave the brussels sprouts with a knife during this lesson. However, if you have a food processor with a shredding disk attachment then I highly recommend you use it. It will save you a bunch of time and more importantly your sanity.
- You can substitute the shallot with a white onion if that’s all you have on hand.
- Pair this with your thanksgiving turkey along with some creamy mashed potatoes, and cranberry sauce.
Brussels Sprouts (Shaved) Recipe
Prep time: 5 to 10 minutes
Cook time: 8 minutes
Servings: 6
Ingredients
1 Lb of Brussels sprouts
½ Cup of shallots, finely diced
¼ Cup of pinenuts
2 Tablespoons of olive oil
1 Tablespoon of mustard seed
1 Clove of garlic, minced
½ Teaspoon of sugar
Juice from half a lemon
Salt & pepper to taste
Instructions
- Prep the brussels sprouts: Carefully wash each brussels sprout and remove the tough outer leaves. Then cut each brussels sprout in half and cut out the core located near the stem. Finally, place each half flat and cut them into thin strips.
- Saute the shallots: Get out a large skillet and pour the olive oil into it. Place this over high heat and toss in the diced shallots.
Saute the shallots for roughly three minutes, until they start to become translucent.
- Add in the brussels sprouts, garlic, mustard seed, lemon juice, and sugar. Stir everything together and continue to saute for 3 to 4 minutes.
- Finish the dish by tossing in the pine nuts and adding salt & pepper to taste.
- Serve the shaved brussels sprouts immediately and enjoy!
Brussels Sprouts (Shaved) Recipe
Ingredients
- 1 Lb of Brussels sprouts
- ½ Cup of shallots finely diced
- ¼ Cup of pinenuts
- 2 Tablespoons of olive oil
- 1 Tablespoon of mustard seed
- 1 Clove of garlic minced
- ½ Teaspoon of sugar
- Juice from half a lemon
- Salt & pepper to taste
Instructions
- Prep the brussels sprouts: Carefully wash each brussels sprout and remove the tough outer leaves. Then cut each brussels sprout in half and cut out the core located near the stem. Finally, place each half flat and cut them into thin strips.
- Saute the shallots: Get out a large skillet and pour the olive oil into it. Place this over high heat and toss in the diced shallots. Saute the shallots for roughly three minutes, until they start to become translucent.
- Add in the brussels sprouts, garlic, mustard seed, lemon juice, and sugar. Stir everything together and continue to saute for 3 to 4 minutes.
- Finish the dish by tossing in the pine nuts and adding salt & pepper to taste.
- Serve the shaved brussels sprouts immediately and enjoy!
Inspiration from other blogs
From Simply Recipes
From Perry’s Plate
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