Just when you thought you've seen just about every permutation of roasted brussels sprouts, I have another one for you: brussels sprouts sliced so thinly that you might as well call it shaved. These slivers of brussel sprout leaves are sauteed in a pan, creating an entirely different texture: softer, fluffier and dare I say delicate? When I first made this dish, my husband told me that the textures did not resemble brussels sprouts, and he actually enjoyed them more, a nice compliment given that he loves these stubby veggies.
This is simple recipe that requires only brussels sprouts, oil and salt and pepper. The prep work does get involved with slicing a pile of small sprouts, but if you're like me, and find the practice of repetitive chopping therapeutic, this might be the recipe for you. (I think I may have just heard somebody groan.) You might consider sauteing with nutty walnut or olive oil, or if you prefer the smokier richer flavors of bacon fat, you can also use the crisp pieces to top off the dish.
SAUTEED SHAVED BRUSSELS SPROUTS
- 4 cups brussels sprouts
- 2 tablespoons walnut or olive oil
- sea salt and pepper, to taste
- walnuts, chopped (optional)
- Rinse brussels sprout. With each sprout slice off the bottom of the stem, and remove any withered outer leaves. Cut the sprout in half, before placing the cut surface down to create a stable surface, and slice across thinly.
- On the stove heat up 2 tablespoons oil in a medium to large saute pan. Once the oil warms up toss in the shaved brussels sprouts, saute until the leaves soften. Add chopped walnuts, if using. Salt and pepper to taste.
A friendly reminder that there are still one more day left for the giveaway of Julia Child's cookbook Mastering the Art of French Cooking. With seven ways to win, don't be shy! Best of luck!