Best Shaved Brussel Sprouts Recipes

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SHAVED BRUSSEL SPROUTS



Shaved Brussel Sprouts image

I know that brussel sprouts usually get a bad rap, but they truly are a delicious vegetable. Give this a try and it may change your outlook! They are tender, a little spicy, and slightly cheesy. All in all, a simple and flavorful side dish.

Provided by Oliver Fischers Mo

Categories     Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
16 ounces Brussels sprouts (1 package)
2 teaspoons crushed red pepper flakes (more or less depending on taste)
1/8 cup parmesan cheese
1 tablespoon butter
3 tablespoons water
salt and pepper

Steps:

  • 1. Cut out the core of the brussel sprouts and shave (very thinly slice) them so that they look like thin ribbons.
  • 2. Saute the brussel sprouts in olive oil for 2 to 3 minutes.
  • 3. Season with salt and pepper and add the crushed red pepper flakes.
  • 4. Add the water and continue to cook for 5 to 8 minutes, until the brussel
  • sprouts are tender.
  • 5. Mix in the cheese.

SHAVED BRUSSEL SPROUTS WITH WHOLE GRAIN MUSTARD SAUCE FROM VEDGE RESTAURANT



SHAVED BRUSSEL SPROUTS WITH WHOLE GRAIN MUSTARD SAUCE FROM VEDGE RESTAURANT image

Categories     Vegetable     Side     Sauté     Fall     Healthy

Yield 4-6 people

Number Of Ingredients 8

INGREDIENTS
1 cup vegan mayo
4 tablespoons whole-grain mustard
2 teaspoon salt
2 teaspoon freshly ground black pepper
2 pound Brussels sprouts, 2 or 3 layers of outer leaves removed and bottom cores cut off
4 tablespoons olive oil
4 teaspoons minced garlic

Steps:

  • To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water,1 teaspoon of the salt, and 1 teaspoon of the pepper in a small bowl. Set aside. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandoline. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half-teaspoon salt and half-teaspoon pepper, then allow the Brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve. Prep time: 15 minutes Cook time: 10 minutes Serves 4-6

SHAVED BRUSSEL SPROUTS



Shaved Brussel Sprouts image

My favorite nighttime snack. I make these 3 or 4 times a week. So delicious & satisfying because of the crunch factor and spicy & salty treat.

Provided by Kimberly Biegacki

Categories     Other Snacks

Time 20m

Number Of Ingredients 5

8 to 12 small brussel sprouts, fresh
1 to 2 tsp olive oil
Sprinkle paprika, hot
Sprinkle garlic salt
Sprinkle everything bagel seasonings(optional)

Steps:

  • 1. Rinse, dry, slice thinly or grate your Brussel Sprouts. Place them on a parchment lined pan. Drizzle your oil on top and toss sprouts. Season with the rest of spices.
  • 2. Bake at 400 degrees & check to see if done at 12 to 15 minutes. Some ovens may take a little longer.
  • 3. Take the parchment paper & roll half up to pour them directly on to your plate.

SHAVED BRUSSEL SPROUTS WITH PANCETTA



SHAVED BRUSSEL SPROUTS WITH PANCETTA image

Categories     Vegetable     Quick & Easy

Yield 6-10

Number Of Ingredients 4

2 pounds Brussel Sprouts
1 tbsp vegetable oil
8 ouonces Pancetta, Cut crosswise into 1/4 inch wide strips
Salt and Freshly Ground Pepper

Steps:

  • "shaved" Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends (The resulting "shaved" sprouts should look like confetti) Pour vegetable into a large pot over high heat. Add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium high, add brussel sprouts and cook, stirring often, until sprouts are bright green and tender - 3 to 5 minutes. Add salt and pepper to taste and serve hot.

SHAVED BRUSSEL SPROUTS WITH CURRANTS AND CHESTNUTS



Shaved Brussel Sprouts with Currants and Chestnuts image

Provided by Nancy Oakes

Yield Makes 10 servings

Number Of Ingredients 7

1/2 cup apple cider
1/2 cup dried currants
1 1/2 pounds brussels sprouts, trimmed
2 tablespoons olive oil
1 7- to 8-ounce jar whole peeled chestnuts, cut into 1/2-inch pieces
5 tablespoons butter
1 1 /2 tablespoons balsamic vinegar

Steps:

  • Bring cider to boil in small saucepan. Remove from heat. Add currants; let soak 30 minutes. Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice. DO AHEAD: Can be made 1 day ahead. Cover and chill currant mixture. Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.
  • Heat oil in large deep skillet over medium-high heat. Add chestnuts; sauté 2 minutes. Using slotted spoon, transfer to bowl. Add brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes. Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes. Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

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