Haters of brussel sprouts everywhere, this post is for you. Brussel sprouts are not the enemy. As a child, you grew up with anti-brussel sprout propaganda. You learned it was wrong for kids to enjoy them, as well as other various green vegetables. But you were led astray, my little cookies.
You see, I was one of the lucky few to avoid being swept up in that childhood need to hate all things green. I loved broccoli, green beans, and, yes, even brussel sprouts. I know, I was a strange kid. However, I didn’t like a lot of other foods, like most meats & anything with cream cheese, so maybe that balanced out my enjoyment of vegetables. The point is: I see the good in these cute little sprouts. It’s time you did too.
Now, some of you might have already been rescued from your ignorance. You might’ve grown to like brussel sprouts as you’ve grown older. Some of you, however, might still hate them. I’m hear to dispel the rumors about these sprouts. Forget everything you’ve heard and open your eyes to this: Shredded & Sauteed Brussel Sprouts with Walnuts.
If you intend to break out of your sprout shell, or to rescue someone else, this is this dish to do it with. Even picky children will be down with this. You see, half the reason people hate brussel sprouts is because they haven’t had them prepared the right way. If you’ve only ever had them boiled or steamed, with nothing else on ‘em, then I could see why you’d find them displeasing (all though I never minded them that way, so long as there was some butter to melt on top). What you need to do is shred these babies; chop ‘em up good so they cook up tender and you can’t even recognize them. Then, you saute them in glorious olive oil to get that kick-butt flavor. Everything is better satueed in oil. And a little bit of fresh garlic certainly adds to this dish’s deliciousness. Finish these sprouts off with salt & pepper and some crunchy toasted walnuts, and you’ll be wondering why you ever disliked brussel sprouts in the first place.
This is a simple side, but awesome all the same. A couple of really key ingredients come together to create the perfect flavor. Golden, crisp, tender, and tasty, these are brussel sprouts you’ll want to eat again and again.
A Few Tips Before You Get Cooking:
- The food processor method of shredding the sprouts recommended in the recipe didn’t work for me. I don’t have the greatest quality food processor though, so I do recommend you give it a try. If that doesn’t work, then you can just as easily chop them up with a very sharp knife.
- If you wanted to make these really indulgent, a sprinkle of parmesan cheese sure wouldn’t hurt…
- USE FRESH GARLIC. For years, I used minced garlic out of the jar. I had no idea what I was missing. Only recently did I try fresh garlic, and man, it changed my life.
- Don’t like walnuts? Try pine nuts, slivered almonds, or even pecans!
Shredded Brussels Sprouts with Walnuts
Recipe from Everyday with Rachel Ray Magazine
- 1 cup coarsely broken walnuts (about 4 oz.)
- 1 1/2 lbs. brussels sprouts
- 1/4 cup olive oil
- 2 cloves garlic, thinly sliced
- Salt and pepper
- Position a rack in the center of the oven and preheat to 350°. Spread the walnuts on a small baking sheet and bake until toasted, about 5 minutes. Let cool.
- Meanwhile, using a food processor fitted with the slicing disk, shred the brussels sprouts (or halve them lengthwise and shred crosswise with a very sharp knife).
- In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, about 2 minutes. Add the brussels sprouts, 3/4 tsp. salt and 1/4 tsp. pepper and cook, tossing well, until crisp-tender, about 5 minutes. Stir in the toasted walnuts and spoon into a serving bowl.
Do you see that golden brown, olive oil-coated, garlic-infused, nutty goodness? Don’t knock the sprout ’til you try them!