Shredded Brussels Sprouts Sauteed with Sweet Onions

[Guest guest]

Shredded Brussels Sprouts Sauteed with Sweet Onions

 

2 pounds Brussels sprouts

2 tablespoons olive oil

1 large sweet white onion, chopped

1 teaspoon salt

freshly ground black pepper to taste

 

Check Brussels sprouts, and remove any yellow or spotted outer leaves. Cut

each across equator into about 1/8-inch slices. Use a sharp knife or the slicing

disk attachment of a food processor. Use your finger to separate rounds into

shreds. Set aside. Chop onion. Set aside.

Heat a heavy 12 inch sauté pan over medium-high heat. Add olive oil to hot pan,

and then add onions. Saute onions until limp but not brown 1 to 2 minutes. Add a

handful of the shredded Brussels sprouts. Saute, tossing to coat with oil. Add

another handful and continue until all have been added. Saute until

crisp-tender, about 5 minutes total cooking time. Color should remain bright

green. Do not overcook.

Sprinkle with salt and pepper and mix well. Taste. Adjust seasoning if needed.

Cover until ready to serve. Serve hot.

Makes 8 to 10 servings.

 

 

 

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[Guest guest]

Ooh that sounds good! My kids love brussel sprouts but I get tired of them

just with butter. AmyF

 

 

 

[Guest guest]

A nice simple recipe for Brussel Sprouts, but with that shredded twist. I like

it. Thanks.

Judy

-

AJ

Tuesday, November 21, 2006 11:55 AM

Shredded Brussels Sprouts Sauteed with Sweet

Onions

 

 

Shredded Brussels Sprouts Sauteed with Sweet Onions

 

2 pounds Brussels sprouts

2 tablespoons olive oil

1 large sweet white onion, chopped

1 teaspoon salt

freshly ground black pepper to taste

 

Check Brussels sprouts, and remove any yellow or spotted outer leaves. Cut

each across equator into about 1/8-inch slices. Use a sharp knife or the slicing

disk attachment of a food processor. Use your finger to separate rounds into

shreds. Set aside. Chop onion. Set aside.

Heat a heavy 12 inch sauté pan over medium-high heat. Add olive oil to hot

pan, and then add onions. Saute onions until limp but not brown 1 to 2 minutes.

Add a handful of the shredded Brussels sprouts. Saute, tossing to coat with oil.

Add another handful and continue until all have been added. Saute until

crisp-tender, about 5 minutes total cooking time. Color should remain bright

green. Do not overcook.

Sprinkle with salt and pepper and mix well. Taste. Adjust seasoning if needed.

Cover until ready to serve. Serve hot.

Makes 8 to 10 servings.

 

 

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[Guest guest]

We love to add Ms. Dash and a little lemon pepper to our water when we boil

them. Them them a really nice taste.

Judy

-

akfral

Sunday, November 26, 2006 10:02 AM

Re: Shredded Brussels Sprouts Sauteed with Sweet

Onions

 

 

Ooh that sounds good! My kids love brussel sprouts but I get tired of them

just with butter. AmyF

 

[Guest guest]

I agree, they can be very boring. Good recipe!

Donna

 

--- akfral wrote:

 

> Ooh that sounds good! My kids love brussel sprouts

> but I get tired of them

> just with butter. AmyF

>

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

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[Guest guest]

They are good with a little horseradish too (most brands have egg in

them so be careful if you're vegan). Lately I've been on a

horseradish kick and putting a little dab on all my cooked veggies.

Not so good on corn or spinach but great on asparagus, broccoli,

cauliflower, brussels sprouts, cabbage so far

Peace,

Diane

 

 

, akfral wrote:

>

> Ooh that sounds good! My kids love brussel sprouts but I get tired

of them

> just with butter. AmyF

>

>

>