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Caramelized Brussels Sprouts: Rethinking A Much-Reviled Veggie

April 22, 2012

Lots of people hate brussels sprouts. And I just don’t get it.

To be fair, I didn’t grow up eating them, so I don’t have any of the horror stories or ingrained hatred most people have—my mom still detests them from HER childhood and I still can’t get her to try them prepared well. I first had brussels sprouts at a swanky Atlanta restaurant, all roasted and fried up to perfection, and fell instantly in love.

Since then I’ve mostly roasted them (I’ll post that recipe another time), but I recently found this recipe using shredded brussels sprouts on Pinterest and just had to try it. It takes even less time than my regular roasted brussels sprouts recipe, and has quickly gone into my regular veggie side rotation. Scale it up or down to suit your needs.

Originally from Eat Live Run

Too lazy to shred them?  Try this easy roasted brussels sprouts “rubble” instead!

Caramelized Shredded Brussels Sprouts

(serves 2-4 as a side-dish)

  • 12-14 large brussels sprouts
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • pinch sea salt
  • 2 tbsp brown sugar
  • 1/4 cup roughly chopped pecans or walnuts, toasted (I often skip)

Remove the tough ends and slice each brussel sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high (5-6 on my stove) in a large skillet and saute the garlic for 30 seconds.

You might also like: Roasted Brussels Sprouts & Butternut Squash with Dijon Vinaigrette

You might also like:  Crispy Roasted Brussels Sprouts with Balsamic-Honey Drizzle

Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar (I sometimes use turbinado sugar) and toss together. Finish by adding the toasted nuts (I usually skip due to laziness & extra calories).

The whole thing takes maybe 15 minutes start to finish. Easy for a weeknight dinner. A “superfood” everyone should eat more of. Also, your colon will thank you.

You might also like: Balsamic Chicken & Brussels Sprouts

caramelized shredded brussels sprouts pinterest image

6 Comments CATEGORIES // Go-To Recipes, Side Dishes & Veggies, Super Healthy

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Comments

  1. Barbra & Jack Donachy says

    April 22, 2012 at 10:05 pm

    We also love these oven roasted at 400 degrees…some of the leaves will blacken and carmelize. Yum!
    Greetings from north of the Arctic Circle.

    Reply
    • starshy926 says

      April 22, 2012 at 10:10 pm

      Yep, that’s my other go-to with brussel sprouts, though it usually takes a little longer. Stay warm!

      Reply
  2. Mr. Fed Up says

    April 22, 2012 at 10:25 pm

    Brussels spouts (or BS as the cool kids say) are amazing. For the longest time I avoided them. Then I tried them and now I love them roasted:
    http://fedupfood.com/2012/01/27/the-big-lie-brussels-spouts/

    and on pizza:
    http://fedupfood.com/2012/02/26/stinky-goodness/

    Reply

Trackbacks

  1. Basted Eggs with Shredded Brussels Sprouts — and how to baste eggs – finding time for cooking says:
    May 14, 2013 at 9:28 pm

    […] already shared my love of brussels sprouts, including this delicious, easy caramelized shredded brussels sprouts (and much faster than roasting them in the […]

    Reply
  2. Healthy Eating in 2015…Back to Basics – finding time for cooking says:
    January 3, 2015 at 5:31 pm

    […] Caramelized Shredded Brussels Sprouts […]

    Reply
  3. 14 of My Favorite Thanksgiving Recipes – finding time for cooking says:
    November 14, 2015 at 7:08 pm

    […] Caramelized Shredded Brussels Sprouts […]

    Reply

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