Shaved Brussels Sprouts

Warm Shaved Brussel Sprouts

By Sally Cameron on February 25, 2013

Side Dishes, thanksgiving, the daniel plan, vegan, vegetables, vegetarian,

5 Comments

Dining at a favorite restaurant, my entree arrived with a light and fluffy vegetable side dish. It turned out to be little green ribbons of sliced Brussels sprouts. I had never seen Brussels sprouts sliced or shaved into thin ribbons before. It was brilliant. It’s become my newest way to enjoy this healthy cruciferous vegetable, a cousin of broccoli and cabbage.

Easy to Make

Shaved Brussels sprouts are easy to make. Because they are thinly sliced, they cook quickly, making for a fast vegetable side dish to accompany roast chicken or fish. I’ll often roast or steam Brussels sprouts, but shaving or slicing them is a nice change of pace.

For this recipe I’ve used just a little pancetta to add another layer of flavor. Pancetta is Italian bacon, cured with salt and spices but not smoked, as is American bacon. It’s salty, so watch the addition of any salt to season this dish. If you opt for using bacon, buy the uncured, nitrate-free style, either pork or turkey, your preference.

Sometimes I’ll make this vegan style, using simply olive oil, skipping the pancetta or bacon. It’s delicious both ways.

Brussels Sprouts Purchasing and Prep

When buying, choose Brussels sprouts that are firm and bright green with no yellow edges on the leaves. They come both loose and on the stalk. If loose, I choose large ones for this recipe.

Brussels sprouts

To slice Brussels sprouts I use either a 7” Santoku or a chefs knife. While I use a mandoline for some things, here I find it’s just as easy with a good knife. It’s also one less thing to clean and good knife skills practice. I go for slices about ¼” (.6 cm) thick.

Next, hold the sprout flat on the cutting board by the root end and slice them crosswise into thin ribbons about ¼” (about .6 cm) thick. Discard the root ends. The thin slices will separate into ribbons with some pieces staying intact. Do the same with your shallots. Not familiar with shallots? You must try cooking with them.

About Shallots

Common in French cooking, shallots are a mild, sweet member of the onion family.  Shallots are shaped like a large clove of garlic with a brownish, rosy colored papery outer skin. When peeled, the flesh is ivory with a purplish hue. First peel the papery skin off of the shallots, then slice them crosswise into thin rings. Separate the rings.

When buying shallots, they should be plump and firm, not wrinkled or sprouting. Keep them in a cool, dry pantry, next to your onions. You can use shallots in many recipes in place of onions, and a little bit of finely diced shallot gives nice flavor to vinaigrettes.

Cook Time

To cook your Brussels sprouts, heat olive oil in a large fry or sauté pan over medium-low heat and briefly cook the thinly sliced shallot and garlic. Add your Brussels sprouts and stir, cooking until they are soft, wilted and tender to taste. As the sprouts cook they will release moisture and shrink down. Season them up with salt and pepper. Be careful of extra salt if you are using pancetta or bacon.

If you’d like sprinkle with freshly chopped parsley or one a little fresh oregano. For a little crunch, add toasted pine nuts or toasted slivered almonds.

Basket of fresh Brussels sprouts

Nutrition Notes – Why Brussels Sprouts are Good For You

Brussels sprouts are full of vitamins, fiber and disease-fighting phytonutrients. An excellent source of vitamin’s K (anti-inflammatory) and C (antioxidant), many studies have shown that eating Brussels sprouts may lower your cancer risk. For more information, enjoy these articles from the Worlds Healthiest Foods and WebMD

5 Comments

Leave a Comment
Madonna/aka/Ms. Lemon | February 25, 2013 at 5:22 pm

I bet this is really good with fish. I have come to just love Brussels Sprouts. I love to use shallots too, not only for their taste, but they are just the right size for a small meal. I hate to have a half onion to store.

Hari Chandana | February 26, 2013 at 1:01 am

Very beautiful pictures.. Love it :)

lynn @ the actor's diet | March 2, 2013 at 11:02 am

i love brussels sprouts! i wonder if i would have liked them as a kid; was never subjected to them (but heard the horror stories)

Kelly | March 3, 2013 at 12:28 pm

What a great idea!! I have never had brussels spouts cooked this way. I just made them with what I had on hand. I cooked half of a leek with the sprouts in olive oil and then added golden raisins and pine nuts at the end. I used the mixture to fill a spring roll with added lettuce and peppers. Delicious – Thanks for sharing!

Linda Chin | March 15, 2013 at 11:43 pm

Made these last night and they were a big hit! My daughter asked me to make Brussels Sprouts this way every time I make them. I did of course use a little bacon which helps make anything taste good in her opinion. The lemon zest wasn’t quite enough lemon so we added a squeeze of the juice too. Even the leftovers disappeared which doesn’t always happen with the roasted ones in our house. Thanks for the recipe.

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