Definitely not the most popular veggie around, but even if you are a self-professed BS hater (cannot believe what I just did here), I suspect you will enjoy this recipe. Sometimes all it takes is cutting a veggie in a different way and a new horizon opens up. It is just what happens when you finely shred these babies. You can use a knife, but the food processor will be faster and give slices more homogeneous in thickness. Once you are done prepping the sprouts, the whole thing comes together in less than 10 minutes. Perfect side dish for a busy work day.
LEMONY SAUTEED BRUSSELS SPROUTS WITH ALMONDS
(from the Bewitching Kitchen)
(This is a heart-healthy recipe, with 1.5 g saturated fat per serving)
12 oz Brussels sprouts
2 celery ribs, finely diced
1/3 cup almonds
1 to 2 tablespoons olive oil
salt and pepper
4 slices of preserved lemons, diced (optional, see comments)
fresh lemon juice to taste
Shred the sprouts in a food processor to 1/8 inch thick. Reserve.
Heat the oil in a large non-stick skillet, add the celery, season with salt and pepper, saute until fragrant. Add the almonds and cook them until they just start to get some color.
Increase the heat to high, add the shredded Brussels sprouts, and saute them moving them around a bit. When they start to get a bit softer, add the preserved lemons, close the pan with a lid, and let it all cook undisturbed for 2 minutes.
Open the skillet, check if the sprouts are cooked to your liking. If they seem tough, add a bit of lemon juice, close the pan again and cook a bit longer. If they are al dente, squirt a little lemon juice, adjust seasoning and serve.
to print the recipe, click here
Comments: Amounts are all pretty flexible, I shredded enough sprouts to have what seemed enough for our dinner and leftovers for my lunch next day. It was close, let’s say that my lunch turned out a bit light. A fried egg was needed to the rescue. Preserved lemons will add a very intense citric flavor but don’t worry if you don’t have any around, just add good dose of lemon (or even lime) zest, and it should be equally tasty.
That same evening I was roasting butternut squash as another side dish for grilled pork tenderloin, and decided to serve both veggies together. Loved the color contrast and they got along great as far as taste is concerned. I admit I almost did not need the meat. But then I did.
ONE YEAR AGO: Savory Oatmeal with Bacon and Cheddar
TWO YEARS AGO: Air-Fried Carrots, Two Ways (most popular post on my blog!)
THREE YEARS AGO: Five Minutes in L.I.T (a tour of our laboratory!)
FOUR YEARS AGO: Chicken Thighs with Artichokes and Capers
FIVE YEARS AGO: Pea Pancakes with Herbed Yogurt
SIX YEARS AGO: Mushroom Stroganoff
SEVEN YEARS AGO: Tomato Sourdough
EIGHT YEARS AGO: Gamberetti con rucola e pomodori
NINE YEARS AGO: Flirting with Orzo