Today we have another installment of cooking basics! Given Thanksgiving is approaching so fast, I thought it might be a good idea to have things like butternut puree and brussels sprouts in your back pocket for your Thanksgiving prep!
Shredded and sauteed brussels sprouts are stupid easy and apparently not a very common method of preparing them, so I have come to realize. Legit every time I make them for people, their minds are 100% changed on the sprout we all love to hate. It takes about 5-10 minutes of prep depending on how many you choose to shred and about 5 minutes of sauteeing. That’s it. And it changes the flavor entirely. I can literally eat an entire bowl of them without a blink of an eye.
Ok here we gooooooo!
First, don’t bother washing your sprouts yet. Just peel the outer layer of each sprout off and then (carefully) slice it real thin like so:
Then toss it in a colander/strainer and rinse them under cool water. Let it drain for a few minutes while you prep other things for your meal or while you pour yourself a glass of wine because wwiiiinnneeeeeeeeee.
Then heat some olive oil (or your preferred oil) in a small, medium or large skillet (depending on how many you’ve done) over medium-high heat. The amount of oil you use depends on how many you do! In a small skillet I probably use a tsp, medium 2 and large 3. But really, I don’t measure. I just pour from the bottle and drizzle it all over.
Once the oil is hot, toss them sprouts in along with a generous sprinkle of salt. Don’t be shy with the salt. It makes vegetables taste superb.
Stir the sprouts semi-frequently just to prevent burning and even cooking. If the pan is getting too hot (aka the sprouts are browning too quickly), turn the heat down! Keep on stirring them around until they’re done to your liking. We like our sprouts with a bit of chew remaining but honestly, I’ve cooked them past that before and theyre still super tasty. I promise they will not resemble your mommas over boiled sprouts.
Taste, add extra salt if you under-seasoned them, and maybe another drizzle of olive oil if you fancy that and, umm, eat.
See? So easy. You never have an excuse to ever boil them again unless you’re weird and you like them like that.