We love our veggies at our house, but sometimes they can get a little old. Even just changing up the way you cook them can make a difference. Here is what I do when I want a change up Brussels sprouts. It also kinda takes the edge off the bitterness. At least to me it does. Plus, Little Miss and Curly Q eat them better this way!
1 lbs (or so) of Brussels Sprouts
2 Tbs olive oil
(Simple, I know.)
Using a knife, chop your Brussels sprouts in thin slivers. To avoid lopping the tips of my fingers off, make sure to cut them in half first and lay them on the flat side before shredding. Seems obvious, but it took me two knuckle cuts to get it through my head.
After shredding, heat up the oil of your choice in a large pan or skillet and toss in the Brussels sprouts. Salt and pepper.
My pan was a little small, but they still came out fine.
Whoops, I had to go back and chop one that I forgot.
Saute the sprouts until they start to brown, stirring every now and then so that they brown evenly. This can take several minutes. If you like them a little darker, cook them longer. It’s all up to you!
Printable Version: Too Simple Shredded Brussels Sprouts