Sauteed Shredded Brussels Sprouts (Recipe)
Brussels sprouts seem to have a lot in common with the late comedian Rodney Dangerfield — they get no respect! Is it America’s least favorite vegetable? It sure seems that way.
Now, I get it, I really do. Most people have a food or two, or twenty, that they just can’t stand. I, for instance, have an irrational hatred of avocado (I know, believe me, I know). Is it about the taste and the texture? Sure. But I’m also just being stubborn. How do I know I don’t like avocado when I haven’t had a single bite of the stuff, by choice at least, in over a decade?
So that’s where this recipe comes in. Behold, the Brussels sprouts recipe for people who think they hate Brussels sprouts!
Sauteed Shredded Brussels Sprouts
- 2 Tbs olive oil
- 3/4 pound Brussels sprouts
- sea salt & freshly ground pepper to taste
- 3 Tbs freshly-squeezed lemon juice
- 1/4 cup grated Parmesan or Romano cheese (optional)
1. Trim Brussels sprouts. Cut in half, and slice crosswise into shreds.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shredded Brussels sprouts and sprinkle with salt and pepper. Stir often for about 3 minutes, until the sprouts are a little wilted and have turned bright green. Pour lemon juice over sprouts.
3. Move mixture to a large bowl. Combine sprouts, Parmesan and one tablespoon of oil. Season with salt and pepper if desired. Serve.
Recipe Credit: Martha Stewart