Brussel Sprouts!! One of my favorite vegetables just got a new twist with the idea of shredding the sprouts into a salad. Your food processor can do this in seconds using the shredding attachment, or you can just simply slice by hand. Shredded brussel sprouts can be eaten with just a few minutes of warming to wilt the leaves a bit, or can be roasted or sauteed on a stove top to get to this level of gorgeous, sweet caramelization that takes this vegetable to a whole different world in my book.Â
Start with a quick rinse and trim the stems.Â
Then, slice or shred the sprouts in your food processor.Â
Finally, saute the sprouts on the stove top in a pan with olive oil and butter. Mix in some lemon juice, salt and pepper.Â
Once you’ve achieve this lovely deep brown caramelization, you are done. Remove it from the heat and mix in a couple table spoons of Creamy Chive Dressing.Â
You can top with just a little more dressing on top for serving. I’m craving this vegetable as a write this. Who does that?? I hope you enjoy eating these nutritious greens as much as I do.Â
Shaved Brussel Sprout Salad with Creamy Chive Dressing
Equipment
- food processor
Ingredients
- 30 Brussel Sprouts
- 1 batch Creamy Chive Dressing recipe linked in notes
- 2 tsp salt
- juice of 1/2 a lemon
- 1 tsp pepper
- 2 tbsp olive oil
- 2 tbsp butter
Instructions
- Wash brussel sprouts and trim tips of brussel sprout stems.
- Shred brussel sprouts in food processor using shredder attachment, or thinly slice with a knife.
- Saute shredded brussel sprouts in olive oil and butter over medium heat for 15 minutes, or until they appear caramelized with a brown charred crust.
- Add salt and pepper and lemon juice to brussel sprouts while sauteing.
- Remove from heat. Mix in 2 tbsp creamy chive dressing. Top with additional dressing as needed for taste.
