Shredded Brussels Sprouts

All vegetables in the cruciferous family are a good choice and Brussels sprouts are no exception.  Other amazing crucifers include arugula, broccoli, Brussels sprouts, cabbages, cauliflower, collard greens, kale, kohl-rabi, mustard greens, radishes and turnips.

If you don’t already love Brussel sprouts, I would like to either introduce you or reacquaint you to this vegetable superfood.   In her book Eating on the Wild Side, Jo Robinson touts Brussel Sprouts as one of the healthies vegetables.  Unfortunately, they are also one of the more bitter.  Brussels sprouts are high in glucosinolates which is what makes them so healthy, but it is also what makes them bitter.  The more glucosinolates, the better the vegetable is for you, and the more bitter it tastes.  Here are a few pointers from Eating on the Wild Side to aid in purchasing Brussels sprouts that will contribute to a sweeter, nuttier and more mild flavor:

• Look for bright green Brussels sprouts that have tightly wrapped leaves.
• If they look wilted, yellow, or have a strong cabbage odor, they were harvested long ago and will have used up most their natural sugars and nutrients.
• Refrigerate them as soon as you get them home and eat them within a few days.
• Just before cooking, rinse and trim the stems.

Brussel sprouts can really be delicious.  Try them again for the first time.  This is one of my favorite ways to serve them, though they are also very good roasted.

Shredded Brussel Sprouts

This quick and easy recipe is as delicious as it is nutritious. I try to serve Brussels sprouts regularly in our house. My husband loves them, and I have grown to love them over the years. If I don't at first glance love a vegetable that is really good for me, I keep at it until I do. I am happy to report that yes Brussels sprouts... I do love you!

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Prep Time 15 mins

Cook Time 4 mins

Course Side Dish

Equipment

• Food Processor

Ingredients

  

• 16 oz package Brussels sprouts
• 2 tbsp butter grassfed
• salt and pepper to taste

Instructions

 

• Wash the sprouts, trim the bottom stem and discard outer leaves that are blemished or yellow.
  
• Using your food processor with the slicing attachment, place the sprouts in through the feed tube of the food processor fitted with a large slicing disc. Process them until they're all sliced.
  
• Warm butter in a large frying pan. Add the shredded sprouts to the pan. Sprinkle with salt and pepper. Saute them until they are soft and golden brown, but still bright green. This takes around three minutes. Be careful not to overcook them.
  

Notes

If you don't have a food processor, you can sometimes find shredded fresh Brussels sprouts at the grocery store.