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    Shredded Brussels Sprouts

    September 19, 2017

    Why do Brussels sprouts get such a bad rap? We all remember as kids, that if we got wind we were having “brussels sprouts” for dinner, we’d be really upset – ha! They just looked like a vegetable that would taste….bad. Well, these leafy, round veggies are the complete opposite! They are very delicious when cooked the right way. Our friends at Skinnytaste have an amazing saute recipe that you’ll want to add to your weeknight meal planning. If you’re wondering what to pair with this veggie-licious side dish, we think it goes nicely with baked salmon and a creamy risotto.

    Shredded Brussels Sprouts 

    Gluten Free // Under 30 minutes

    Serves 4


    • 12 oz. brussels sprouts
    • 2 teaspoons extra-virgin olive oil
    • 1/4 finely chopped shallots
    • 1/2 teaspoon kosher salt
    • Freshly ground black pepper
    • 2 thin slices prosciutto di Parma, chopped OR 6 slices of cooked, crumbled bacon (optional)
    • Balsamic Vinegar Glaze (optional)


    Using a sharp knife, trim the stems off the brussels sprouts, and then thinly slice the sprouts, so that the leaves come apart.

    Finely chop the shallots and set aside.

    Heat a deep, nonstick skillet over medium heat. Add the oil and shallots and cook, stirring 30 to 40 seconds. If you’re using prosciutto, now is the time to add that to the pan. Cook until the shallots are golden, about 1 minute.

    Add the sprouts, season with salt and pepper and cook, stirring occasionally, until the sprouts are slightly browned, about 5 minutes. If you’re using bacon, now is the time to add that and stir as well.

    Cover the skillet and cook until they began to wilt, about 1-3 minutes.

    Remove the pan from the heat and keep covered until ready to serve. You could drizzle some of this Balsamic Vinegar Glaze to give it that extra flavor, but it’s totally not necessary. It will be tasty either way!



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