Best Smoky Lemony Shredded Brussels Sprouts Recipes

15-MINUTE SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Use a food processor with a shredding disc attachment to finely shred the Brussels sprouts. You can also use a hand-held mandoline.
• In a large skillet, heat olive oil over medium-high heat. Add the shredded sprouts and thinly sliced shallot, with a generous pinch of salt and black pepper to taste, stirring to coat and combine. Then spread the veggies in an even layer. Let them cook and caramelize, only stirring very occasionally, to encourage crisping and caramelization, for about 6 minutes.
• Stir in garlic, and continue to cook for 3-4 minutes.
• Remove from heat and stir in balsamic vinegar and maple syrup, if using. Taste test for salt and pepper levels. Garnish with parmesan cheese as desired.

HASHED BRUSSELS SPROUTS WITH LEMON

Steps:

• Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
• When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
• Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.