Caramelized Brussels Sprouts: Rethinking A Much-Reviled Veggie

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

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.

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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.

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