These Brussels sprouts couldn’t be easier. I have seen pre-shaved Brussels in stores which would make this about a 6 minute dish. One cup of Brussels sprouts contains 3g of fiber, 3g of protein, calcium, iron and potassium.
For prep/cleaning remove and discard any dirty/damaged outer leaves and then rinse under cold water. I do not cut out the stems for this preparation because they are nice little handles to save your fingers from the blade you use to shave them.
To shave the Brussels yourself, you can use a long edge of a box grater, a vegetable peeler, a mandolin or a nice sharp knife. You can do this the day before if needed and keep in the fridge in a sealed container. Take caution, finger tips and knuckles tend to meet those blades, so take your time. Although similar produce is on the EWG’s Clean 15 list, I still go Organic on these when I can’t find them locally.
Shaving tool (If not already shaved.)
Large sauté pan
12oz Brussels sprouts, shaved
2T fat of your choice (I like to use bacon fat if I have any on hand..)
1 large shallot, sliced
1/4 c walnuts, chopped
Salt to taste (I use pink Himalayan)
Optional: pomegranate seeds would be great here if you’ve got them!
1. In a large sauté pan heat your fat over medium heat then add the shallot. Cook until lightly golden, add a pinch of salt.
2. Toss in your Brussels sprouts and stir until wilted. Take off the heat and stir in the walnuts. Season to taste.
Serves 2-4 depending on the appetites!
I hope you and your family love these as much as we do! Let me know if you have any questions!