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SOUPS/SALADS/SIDES
SHREDDED BRUSSELS SPROUTS
The sweetness of the Brussels sprouts is highlighted in this simple side
dish. For an upscale twist, drizzle a small amount of white truffl e oil over the
sprouts just before serving.
Makes about 3 cups
1. Put the oil in a large skillet over medium/medium-low
heat.
2. Insert the medium slicing disc into the work bowl of
the food processor. Slice the Brussels sprouts on
High. Add to the pan, with the salt and pepper, and
sauté until very tender, about 20 to 25 minutes.
3. Add the remaining ingredients and toss to combine.
Serve immediately.
Nutritional information per serving (½ cup):
Calories 93 (63% from fat) • carb. 7g • pro. 3g• fat 7g
• sat. fat 1g • chol. 0mg • sod. 209mg • calc. 32mg • fi ber 3g
3 TABLESPOONS OLIVE OIL
1 POUND BRUSSELS SPROUTS,
TRIMMED
½ TEASPOON KOSHER SALT
2 PINCHES FRESHLY GROUND BLACK
PEPPER
1 TEASPOON FRESH LEMON JUICE
2 PINCHES RED PEPPER FLAKES
(OPTIONAL)