Shredded Brussels Sprouts2017-04-20
- Servings : 4-6
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Brussels sprouts aren’t the same as they were when I was a kid. They seemed to have a boom a couple years ago and now can be found on tons of menus. There are countless ways to prepare them but below is a great staple. I used smoked sun-dried tomatoes since I picked some up at a farmer’s market and was looking for a way to use them. You could use regular sun-dried tomatoes, bacon or pancetta to give that smokey, meaty, umami flavour and some body to this amazing side dish. We always make these for thanksgiving dinner and in addition to turkey, they go great with chicken, beef, pork or lamb. I use a food processor to shred them when I am making a large batch but you could also use a box grater, mandolin or just a knife to cut them into thin slices.
- 1 large regular pan
- 14 large brussels sprouts (look for tight leaves with not a lot of discolouring and firm when squeezed)
- 2-3 Tbsp grapeseed oil
- ¾ cup diced onion
- 4 smoked (or regular) sundried tomatoes or 2-3 pieces of bacon cut into small pieces
- 2-3 Tbsp grated parmesan
Shred the brussels sprouts. If using a mandolin or food processor, use the shred attachment on the second to thinnest option. If doing it by hand, shred them as thin as possible. Everything gets cooked down so don’t worry if they are a bit on the thicker side.
If you are using bacon, use less oil and put the bacon in before the onions. Once the bacon is cooked but not too crispy use a slotted spoon and place off to the side. The fat from the bacon will render out and you can use that to cook your onions.
Start with 1 ½ TB of oil in the pan and let it heat through (less then a minute). Once the oil is heated, place onions in and start to cook. You don’t want to them to brown but start to turn translucent, fragrant and soft, about 1-2 minutes.
If using smoked or regular sundried tomatoes add them to the pan and let them cook for 1-2 minutes.
Add in the brussels sprouts and sauté until they soften, about 3-5 minutes. If the pan is too dry add the remainder of the oil.
Transfer to a serving dish. Sprinkle the grated parmesan on top and then taste for seasoning. Add salt and pepper and taste again.
Serve hot or at room temperature. These also do well reheated the next day!
*Depending on if you use more or less cheese, bacon or tomatoes will change how much salt you need which is why I don’t give amounts. You need to taste as you cook – not only at the end. It will tell you if you need a bit more of something, if it’s getting close to being ready, how much salt to add, etc. Taste your seasoning and taste your marinades before putting raw meat in. Taste spice rubs, taste raw ingredients, spices, herbs, and really anything that is new to you. Not every tomato, carrot, apple etc. will taste the same. Knowing what you are working with will help you develop your flavours as you go and give you confidence in the final dish. It will also allow you to eventually cook without a recipe.