At the mention of Brussels Sprouts, most people turn up their nose. For whatever reason, Brussels Sprouts have gotten a bad reputation. Most likely because of how they have been cooked. I also turn up my nose to boiled, mushy sprouts. However, cooked correctly, Brussels Sprouts become one of my favorite vegetables! My Shredded Brussels Sprouts are flavorful and delicious. I hope to change your opinion about Brussels Sprouts with this recipe and that they become one of your favorites as well!
What you will need: Serves 6-8
2 pounds trimmed, peeled, and washed Brussels Sprouts
¼ cup coconut oil
1 cup chicken or vegetable stock
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon red pepper flakes
Begin by shredding your sprouts. I find the easiest way to do this is with my Cuisinart Food Processor fitted with the 2 mm blade. Heat a heavy bottomed pot or cast iron Dutch oven over medium-high heat. Add the coconut oil to the pot. Once it has fully melted, add your sprouts and sauté for five minutes, constantly stirring, until the spouts begin to brown in places and are very fragrant. Add your seasonings and stir to distribute evenly. Pour in your stock and sauté for another five minutes. You will know your sprouts are done when all of your broth has evaporated. Enjoy your new favorite vegetable and sprout it from the rooftops that Brussels Sprouts can, in fact, be delicious!
What creative ways do you prepare Brussels Sprouts?