Brussel sprouts are a traditional holiday favorite. But they aren’t the most attractive looking vegetable nor are they the most appealing in taste. Biting into a steamed brussel sprout can be a disappointing experience, with their bland and bitter flavor, making some refuse to ever eat them again!
Roasting the little gems offers a much more appetizing look and texture especially if they are sprinkled with coarse sea salt. Yet, they are still not my fav…..
So, here’s a new twist on how to cook brussel sprouts. Shredding the miniature cabbages, instead of roasting or steaming them whole, gives your taste buds an entirely new experience. So, if you don’t like them, think again, this recipe may very well just change your mind, like it did mine
Sautéed Shredded Brussel Sprouts with Pomegranate Seeds
1 ½ pounds brussel sprouts
1 tablespoon fresh squeezed lemon juice
2 garlic cloves, minced
2 tablespoons coconut or olive oil
1/2 cup pomegranate seeds
¼ cup toasted walnuts (optional)
Sea salt and fresh ground pepper
Trim ends off brussel sprouts and remove outer leaves. Cut in half and then face down, thinly slice brussel sprouts as if shredding them.
Heat oil in a large sauté pan over medium high heat. Add shredded brussel sprouts and garlic. Cook, stirring often, for 5-8 minutes or until they begin to brown. Add lemon juice and pomegranate seeds, tossing to combine. Add sea salt and pepper to taste. Top with tasted walnuts. YUM!