We love classic sautéed Brussels sprouts, but sometimes we crave something with a bit more kick. These slightly spicy salty-sweet sprouts make for a unique and easy fall side.
Pro Tip: Shredding The Brussels Sprouts
There are 2 ways to shred Brussels sprouts, but they both start with cleaning. Trim the root end, then pull off any loose leaves. Once cleaned, sprouts can be shredded using a shredding or grating disk attachment on a food processor, or cut by hand. To cut by hand, cut the sprouts in half lengthwise, then place cut side down on your cutting board. Slice into thin strips, then use the tips of your fingers to loosen the slices into individual shreds.
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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
25 mins
Ingredients
Zest of 1 lemon, plus 3 tbsp. lemon juice
4
anchovy fillets, rinsed
2tbsp.
pure maple syrup
2tsp.
Dijon mustard
1
clove garlic
1/2
to 1/4 tsp. crushed red pepper flakes, depending on spice preference
1tbsp.
Extra-virgin olive oil
1lb.
Brussels sprouts, shredded
Kosher salt
Freshly ground black pepper
Toasted slivered almonds, for serving
Directions
Step 1In a food processor or blender, combine lemon juice, anchovies, maple syrup, mustard, garlic, and red pepper flakes. Blend until smooth. (Alternatively, finely mince the anchovies and garlic and whisk into remaining sauce ingredients.) Set aside 2 tablespoons of the sauce for serving.
Step 2Heat oil in a 12” skillet over medium heat until shimmering. Add Brussels sprouts and shake pan to settle them in an even layer. Cook undisturbed for 5 minutes. Add all but the reserved 2 tablespoons sauce to the skillet and season with salt and pepper. Cook, stirring until all liquid is absorbed, about 2 more minutes.
Step 3Remove skillet from heat and stir in lemon zest. Transfer to serving plate, drizzle with remaining sauce, and top with almonds.
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Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
