Fall

Shredded Brussels Sprouts with Walnut Oil

January  8, 2013
0 Ratings
Author Notes

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

  • Makes 1 serving
Ingredients
  • 12 large Brussels sprouts
  • 1 tablespoon olive oil
  • sea salt & pepper
  • juice of 1/2 lemon
  • 1-2 tablespoons walnut oil
  • 2 tablespoons toasted walnuts
In This Recipe
Directions
  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.

See what other Food52ers are saying.

1 Review

flour G. February 10, 2013
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!