Brussels sprouts are now my absolute favorite vegetable! I LOVE them just roasted with a little salt and pepper, but I found this recipe and it has been a great addition! My kids eat them this way and I think it’s because they are much smaller. NOTE: These aren’t exactly “shredded” as much as they are finely chopped, so do whichever texture you prefer!
Shredded Brussels Sprouts with Walnuts
♦ 1 cup coarsely broken walnuts (about 4 oz)
♦ 1 1/2 lbs. brussels sprouts
♦ 1/4 cup extra-virgin olive oil
♦ 2 cloves garlic, thinly sliced
♦ Salt & pepper
♦ Shredded romano or parmesan cheese
1.) Position a rack in the center of the oven and preheat to 350. Spread the walnuts on a small baking sheet and bake until toasted, about 10 minutes. Let cool.
2.) Meanwhile, using a food processor fitted with the slicing disk, shred the brussels sprouts (or halve them lengthwise and shred crosswise with a very sharp knife)
3.) In a large skillet, heat the EVOO over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, about 2 minutes. Add the brussels sprouts, 3/4 tsp. salt and 1/4 tsp. pepper and cook, tossing well, until crisp-tender, about 5 minutes. Stir in the toasted walnuts, sprinkle the romano/parmesan cheese on top and spoon into a serving bowl.
I made this last week and paired it with chicken breast and quinoa!