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.
ENJOY!
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.
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Bewitching Kitchen 
Brussels sprouts and I have always been the best of friends . . .had absolutely no problems bringing up two children wolfing them down either 🙂 ! Don’t normally shred them and almost always marry them with almonds, but this looks very appetizing ! The celery is new and tho’ I make jars and jars of preserved lemons every citrus season, have not used them in this form either. Great ! Shall try soonest . . . oh, with our winter just around the corner, butternut pumpkin would make this a full meal for me . . .
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and here we are, headed firmly to Summer… can hardly wait!
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Yummy 😋I love Brussels sprouts
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Just meandered over to Singapore – was enchanted but could not see a way to subscribe . . . .may I and how ?
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I knew you BS lovers would be out there! he he he, I am vindicated
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When I was young I considered Brussels sprouts “farts in solid form”. (Your “BS” moniker for them is intentional, you can’t fool us.) The memories of those “boiled with cheese sauce” years are so painful I hesitated to try anything new with them for ages. But in my cheffy years I discovered that marinating, then broiling, them cut down the pain quotient considerably, making them actually enjoyable, to my ongoing amazement. When I make them now, that’s my go-to. Your recipe here looks good on paper, but…I’m scared. So very scared. Some wounds just cut too deep, you know? But who knows. Maybe after some intense counseling and alcohol intake I’ll be able to work up the courage to try this. Thanks for posting it. I think.
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I wouldn’t touch Brussels sprouts when I was younger, but now I love them!
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exactly the same for me… my Mom, poor thing, would not believe it if she knew how much I like them now
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The funny thing is that my mom doesn’t even like them now (or believes she doesn’t). I think a lot of people just don’t know how to prepare them!
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true… and I must say they do not smell particularly wonderful while cooking – but like a good Camembert, once you overcome the smell, tastes pretty good
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I hate them when they are boiled or steamed but love them roasted or raw. I know.. weird. I’m going to have to try this! Love your “look back” list at the end of the post. I remember your air fried carrots!
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I enjoy the flashbacks also – it’s funny but sometimes “I” do not remember those posts – and go back, read them again… kind of laughing inside of my own forgetfulness. 😉
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