The Van Damme of Veggies - Shaved Brussels Sprouts

Is this an ode to Brussels sprouts? Is it a protest against pumpkin spice and all things gourd? Or, is this a lazy post because I haven’t posted in a while due to travel, Covid, and post Covid exhaustion?

When I lived in Chicago during law school there was a hole in the wall not far away from my house that served the closest thing I’d had to “Meat and 3” in the midwest. The restaurant, Feed, was known for their chicken, but I would always get the pulled pork sandwich with fried okra, or fries…until they featured this creative way to serve Brussels sprouts. I am known amongst my friends as the “Brussels sprout converter”...I usually do that using bacon or by roasting halves of the little crucifers, but that takes time. Here, you get a healthy, addictive side in almost no time! You could get fancy if you want, but simple works too…See below Note.

Ingredients:

Brussels sprouts, shredded (sliced in 3-4 slices per sprout)

Olive Oil

Lemon Juice

Salt and Pepper

This is super easy… after you shred the sprouts (by hand or you can use the slicing attachment of your Cuisinart…Trader Joes has a bag of pre-shredded sprouts that works too!), saute in a pan over medium heat with olive oil. When they are softened and browning, sprinkle liberally with salt and pepper. Just before serving, squeeze on lemon juice.