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New York, New York
I enjoy simple things: solitude, cheap sheet cake, and sunlight. I also believe that white is, in fact, a color. Bring me fresh flowers and we can be friends.

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February 9, 2012

Recipe: Shredded Brussel Sprouts

I'm a huge veggie fan.  Broccoli, cauliflower, peppers, and sweet potatoes are the top veggies in my rotation (aside from the raw lettuce, tomato, and cucumbers in my salads, of course).  When I feel like switching it up, I bring in the never fail winner: the brussel sprout.  I know most people think they're the worst, but most people are straight up wrong.

Why?
Because brussel sprouts RULE.

I recently went to dinner with a friend at Walter Foods in Williamsburg (I am dying to go back for brunch).  The place is amazing, but that's a different discussion. The first thing on the menu that really grabbed my attention was the side dish of brussel sprouts (my favorite parts of any menu are the appetizers and the side dishes).  As expected, these brussel sprouts were amazing.  I am sure they were probably about as healthy as eating a plate of french fries, but it was totally worth it.  The best part about them?  They were shredded, which allowed them to be super crispy.

I tried to re-create the Walter Foods brussel sprouts side dish in a healthier version last week; I was not disappointed with the outcome.



Ingredients:
Brussel Sprouts
Olive Oil
Salt
Pepper
Ground Garlic
Red Pepper Flakes

Chop up the brussel sprouts and toss them in a tiny bit of olive oil.  I really did not want to use a lot so I used about a tablespoon and really mixed the brussel sprouts in a bowl to make sure that they were all coated.  Next, add salt, pepper, ground garlic, and red pepper flakes generously and toss again to make sure that everything is coated evenly.

Lay the brussel sprouts out in a thin layer on a baking sheet covered in aluminum foil.  Bake in the oven for 10 minutes at 450 degrees (the hotter the temperature, the crispier the sprouts).  After ten minutes, be sure to take the sheet out and mix around the brussel sprouts so that they brown evenly.  Repeat in multiple ten minute increments until your brussel sprouts are evenly browned and crispy.

I eat them alone, but they also are great with some grilled chicken or sprinkled on top of a salad.