More on Brussels Sprouts

BS

Shaved Brussels Sprouts Washed & Ready to eat

In my previous post, I sang the praises of shaved Brussels Sprouts. This week I picked up a free recipe card at the grocery store and tried it. It paired Brussels Sprouts with carrots, adding a sweetness to balance the sulfur-like taste of veggies in the cabbage family. Yum! So with apologies to Publix for a couple of modifications, here it is. 

RECIPE

Brussels Sprouts and Carrots

Serves 4

Ingredients:

  • Nonstick cooking spray
  • 1 package shaved Brussels sprouts
  • 5 oz. carrots cut into matchsticks
  • 1 Tbsp. butter
  • ¼ tsp. Kosher or pink Himalayan salt
  • ¼ tsp. fresh ground pepper

Directions:

  1. Spray skillet with cooking spray and preheat on medium 2-3 minutes.
  2. Add Brussels sprouts and carrot matchsticks, cover, and reduce heat to low. Cook for about 5 minutes or until sprouts and carrots are tender but not overcooked.
  3. Remove skillet from heat. Add butter, salt, and pepper and toss.
  4. Serve immediately.

Note: This dish also works in the microwave oven. Use a microwave-safe dish, rinse sprouts and carrots, and then cover with a wet paper towel. Microwave on High 2-3 minutes, stir, and add butter. Cover and let stand for five minutes. Season, toss, and serve.

2 Comments

Filed under cooking, Healthful Eating, Vegetables

2 responses to “More on Brussels Sprouts

  1. Interesting; I’d never heard of shaved Brussel sprouts before. I’ll have to try this dish.

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