shredded brussels sprouts

In technique on April 16, 2012 at 2:11 am

i still use miss erin’s balsamic brussels sprouts recipe every time i make them. it’s the best and only way to eat brussels sprouts, if you ask me.

this time, he bought the ‘sprouts and they were so big, they were practically small cabbages.

(wine glass is only there to provide you some sense of scale. of course. i never cook and drink…)

so cut the ends off and peel off the outside layers. rather than just cutting them in half the long way like i usually do, though, i cut them the short way, into ribbons.

toss with a little olive oil, salt, and pepper.

then lay out on a pan

and roast until brown and crispy!

sauce with honey and balsamic.

mmmm. not only do they take less time to roast then when halved, they have more surface area for browning!

i served with tomato and white bean glop on polenta.


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