I know, you just hate Brussel sprouts, right? When you were a kid you had the most awful experience with them and never want them to come near your plate or mouth ever again. Here’s the thing, Brussel sprouts are actually quite yummy when prepared the right way. This recipe is one of those ‘right ways’.
The first step to making a good batch of Brussel sprouts is to make sure that you’re picking up good sprouts at the store. Look for Brussel sprouts that have a rich green color- you don’t want sprouts that are too pale looking or ones that are way too dark. So a rich, somewhat bright green is good. You also want to pick ones that aren’t blemished and don’t have holes in the leaves. Finally, you want Brussel sprouts that are heavy feeling for their size and are firm to the tough- no mushy ones here! Your Brussel sprouts should be okay in the fridge for 3 to 5 days after you bring them home, however I would recommend cooking them the day you get them or the next day. To prep your Brussel sprouts, pull off the first few outside leaves. These leaves should be fairly loose and easy to pull off. They are also the ones most likely to look a little bit dirty. Once you’ve pulled off the leaves, you’ll have a little bit of the stalk exposed. You can just chop this off. Then you can chop your Brussel Sprout in half from top to bottom. Doing it this way allows the leaves to remain attached to the rest of the stalk. At this point you can rinse them under some water. If you have a larger sprout, you can quarter it instead of halving it. (For this recipe I recommend this anyway since you’ll be shredding them). Along the way you might loose a leaf or two and that’s okay! Your Brussel sprouts are now ready to cook.
One final note before the recipe. I originally saw this in the Food Network Magazine (Dec. 2011). I’ve changed it up just a little bit to make it more WW friendly.
Sauteed Brussel Sprouts
- 1 lb Brussel Sprouts, shredded in a food processor
- 4 shallots, thinly sliced
- 2-3 T. light Olivio (original recipe called for butter)
- 2 T. cider vinegar
- 1 T. sugar
- Saute the shallots in 1 T. Olivio over medium heat for 3 minutes. Season with salt and pepper.
- Add cider vinegar and sugar and cook, stirring, for 2 more minutes.
- Transfer shallots to a bowl or plate and wipe out pan with a paper towel.
- Put about 1 T. Olivio in the pan and increase the heat to medium high. Add the Brussel Sprouts and salt and pepper to taste. Saute for 5 minutes, stirring frequently.
- After 5 minutes, add in remaining Olivio and 1/2 cup water. Cook for 5 more minutes.
- Finally stir in the shallots and you’re done!
For those of you playing the home game, everything in this recipe is gluten-free and WW friendly. If you divide this into 4 servings, the WW calculator puts this at 4 points per serving. If you do it at 6 servings, then 3 points a serving. Please let me know what you think of this recipe. I think it’s great. It’s a very easy dish to prepare and tastes fantastic!