Love brussels sprouts, but don’t have the time to let them roast? Here’s your solution! All of the flavour gets in, but these cook so much quicker. They can be served on their own as a side or used as a topping to a fall chili or a pork chop…they can even be mixed into a quinoa or barley salad or stirred into mashed potatoes/cauliflower/turnip/celery root to give it a little pizzazz. However you serve them, these are a great way to unlock the versatility of this magical little cabbage.
Time: 20 Minutes
- Brussels Sprouts
- Oil or Butter
- Seasonings. We just used a pinch of salt, but adding in some pepper or garlic powder would go well.
- Holding your Brussels Sprout from the root end, carefully and thinly slice your sprout starting the top and working until you get to about the point where the cabbage consolidates into the root
- Heat your oil or butter in a pan, and add your shaved Brussels Sprouts
- Sautee for a few minutes, and then toss a few ounces of water in the pan to let them steam a bit and unlock their vibrant colour
- Stir in your seasonings
- When the water is gone, and the leaves are tender, you’re good to go!
- Plate, devour, and enjoy.