Shaved Brussel Sprouts
1 pound brussel sprouts
2 medium shallots, chopped
1 - 2 tbsp olive oil or herbed basting oil (if you have it!)
sea salt and pepper
squeeze of fresh lemon
aleppo pepper (optional... my man and i put this on everything!)
1 pound brussel sprouts
2 medium shallots, chopped
1 - 2 tbsp olive oil or herbed basting oil (if you have it!)
sea salt and pepper
squeeze of fresh lemon
aleppo pepper (optional... my man and i put this on everything!)
1. Clean off the sprouts by cutting off the bottom and taking off the outer leaves until there are no blemishes or dirt.
2. Shave your sprouts. I used my Cuisinart with a 2mm blade and just pumped them through.. this step would be ALOT more work if you had to do it by hand!
3. In a wok or other deep sided pan heat up your oil, then saute the shallots until soft and just a bit transluscent. Then add the sprouts... turn up the heat a bit and start cooking them! You actually want to "almost" burn them a bit.. stir often but allow to sit in between stirs. Allowing them to get really hot actually draws the sugar out of them and causes it to caramelize a bit... part of why this dish is so freakin' good!
3. In a wok or other deep sided pan heat up your oil, then saute the shallots until soft and just a bit transluscent. Then add the sprouts... turn up the heat a bit and start cooking them! You actually want to "almost" burn them a bit.. stir often but allow to sit in between stirs. Allowing them to get really hot actually draws the sugar out of them and causes it to caramelize a bit... part of why this dish is so freakin' good!
4. When they are done season with salt and pepper, squeeze on a bit of fresh lemon and serve!
We ate them last night with black bean burgers, roasted sweet potatoes and chipotle mayo... guess what I am having for lunch today?
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5 comments:
It's true! If you saute brussel sprouts and allow them to brown/carmelize, they are so good! Thanks for sharing! :)
this is one of our favorite treats...ridiculous!
THANK YOU!
I LOVE Aleppo pepper. I get mine from Pensey's Spices. I give it as a gift with a recipe for my chili.
Repurposed ghosts are sooo cute. Love the recipe- I use my mandolin to grate the brussel sprouts when I use them in slaw.
I hope I remember this recipe the next time I'm inundated with brussel sprouts! Our CSA had a bumper crop. These sound delicious!
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