April 21, 2011

Shredded Brussel Sprouts with Lemon and Pine Nuts

Brussel sprouts, cultivated wild cabbage, are cruciferous vegetables being part of Brassica family. Though similar wild cabbage have been cultivated for many years, brussel sprouts as we know them today were likely grown in 13th century Belgium, first written about during the 16th century and introduced to the States during the 19th century. Like many vegetables, brussel sprouts seem to be underrated and often only served overcooked, which releases their sulphurous odor and thus brings about their general dislike. I have always loved brussel sprouts and have learned they taste just as delicious with little or no cooking. Shredded brussel sprouts are a great side dish for spring and summer, accompanying a variety of dishes including beet salad, smashed new potatoes and butternut squash.

For this salad I prefer the brussel sprouts to be lightly cooked to bring out their color and slightly mellow their flavor and pairs nicely with the lemon, which is eaten along with the sprouts.

½ lb brussel sprouts, trimmed and thinly sliced lengthwise

½ lemon, thinly sliced and cut into quarters

1 tbsp pine nuts, toasted

1 tbsp parmesan, shredded

½ tsp olive oil

salt and pepper

1. Place brussel sprouts in a steamer basket over boiling water. Cover and steam brussel sprouts until brilliant green, about 1 minute. Remove from heat and wrap in a towel to remove excess water. Place in a medium-mixing bowl.

2. Add lemon, pine nuts, Parmesan and olive oil to brussel sprouts. Gently toss to combine and season to taste with salt and pepper. Allow ingredients to marinate at least 1 hour before serving.

3. Serve room temperature or chilled.

Serves 2-3


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