Shredded Brussels Sprouts

I found this recipe in “Quick and Easy Meals: by Mark Sisson and Jennifer Meier…..a great resource for those eating a primal or paleo diet.

My kids will tolerate roasted Brussels sprouts, but they all agreed that these were better.  The best comment was that they were less “brussels sprout-y” this way.  While I love them roasted, these were a nice change and I gladly make them for my kids.

1 lb Brussels sprouts, shredded in food processor

1/4 to 1/2 cup olive oil

Warm olive oil in large skillet over medium-high heat.  Add Brussels sprouts and cook until softened and lightly browned, about 10 minutes.  You might need to add more oil as they cook…..go slowly, adding just enough to keep them from sticking to the pan.  Salt and pepper to taste before serving.

I found that they browned better for me if I cooked them in batches….the browned, crispy bits add some good texture to the dish.  A friend suggested adding some chopped, cooked bacon to them which also sounds divine.  I think cooking them in bacon grease might be something I try as well.

 

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