Since I started up My Daily Find Chicago (why yes, that was a shameless plug, why do you ask?) I’ve done a lot more eating out than eating in, but now that the weather is getting colder and friends begin hibernating, I’ve had the urge to cook more. And since nothing is official until you’ve posted it on the internet, well, I hope you like blurry, poorly-lit Instagram pictures, because I have a few of those on the docket for you.
I’m a pretty big fan of vegetables of the cruciferous variety, with the exception of cauliflower which is really just a JV version of broccoli, if you ask me. Now that I think about it, I basically just like broccoli and brussels sprouts because I could live without cabbage, too.
In any event, shredding brussels sprouts might sound like a lot of work, but in actuality it will save you time, because once shredded, you no longer need to cook them. You can, but it’s no longer mandatory in order to render them edible. Just shred, toss and would you look at that? A salad.
Shredded Brussels Sprouts Salad w/ Parmesan and Pecans
What You Need:
3 cups shredded brussels sprouts (either shred them manually, or cop out like I did and buy a bag of pre-shredded)
1/2 cup shaved parmesan cheese
1/4 cup chopped pecan halves
1/4 cup homemade vinaigrette (or store-bought, I won’t be in your kitchen judging you)
Shred the brussels sprouts using a mandoline or a knife. Or, you know…open the bag and shake them all into a large mixing bowl.
Just before serving, toss sprouts with parmesan cheese, pecans and vinaigrette. Taste and season with salt and pepper, as needed.
Braised Brussels Sprouts with Pine Nuts and Golden Raisins from In Good Taste
Brussels Sprouts with Cranberries and Goat Cheese from In Good Taste
Oven Roasted Brussels Sprouts with Bacon Maple Glaze from Melanie in the Middle
Shredded and Roasted Brussels Sprouts from Kalyn’s Kitchen
Brussels Sprouts from Girl Gone Gourmet