Shredded Brussels Sprouts
Shredded Brussels Sprouts (adapted from yummly.com)
Truffle oil changed my cooking life and this side dish won my family’s hearts. Enough said.
• 1 to 1 1/2 pounds Brussels sprouts (or 4–6 cups)
• 2 tablespoons olive oil
• 1–2 tablespoons truffle oil
• Salt and pepper
• Optional toppings: toasted walnuts, sliced almonds, sunflower seeds, pumpkin seeds, parmesan cheese, lemon juice
Trim the ends of the Brussels sprouts and shred them very thinly either with a knife, a mandolin or a food processor. Heat the olive oil over medium and sauté the Brussels sprouts until they soften and their leaves turn bright. (Personally, I like to brown the leaves a bit.) Remove from heat and add salt and pepper to taste. Drizzle with 1–2 tablespoons of truffle oil to taste. Sprinkle any additional optional toppings.
Serves: 4–6 people
Prep Time: 5–10 minutes
Cooking Time: 5–7 minutes