Shredded Brussels Sprouts with Walnut Oil

By • January 8, 2013 • 1 Comments



Author Notes: Use hazelnut oil instead of walnut, or if you want to get fancy, use truffle oil.HeatherPierceG

Makes 1 serving

  • 12 large Brussels sprouts
  • 1 tablespoon olive oil
  • sea salt & pepper
  • juice of 1/2 lemon
  • 1-2 tablespoon walnut oil
  • 2 tablespoons toasted walnuts
  1. Trim off ends of Brussels sprouts and shred by slicing very thinly with a chef’s knife, a mandoline, or in your food processor. Transfer to a bowl and lightly salt.
  2. Heat olive oil in a large skillet over medium and saute the sprouts until colors turn bright and leaves get soft but not brown.
  3. Remove from heat, sprinkle with freshly ground black pepper and lemon juice.
  4. Lightly toast the walnuts in a dry skillet or toaster oven. Roughly chop.
  5. Drizzle sprouts with walnut oil and top with toasted walnuts. Taste, and adjust seasonings as necessary.

Comments (1) Questions (0)

Default-small
Default-small
Default-small

over 1 year ago flour girl

I really did enjoy this! Went really well with a prune and apple stuffed pork loin. I think tomorrow I will eat the left over cold sprouts with a little chopped apple. Brussel sprouts may be my new favorite vegetable!