Brussels Sprouts with Goat Cheese and Toasted Pecans
Brussels sprouts have come a long way since the days of childhood and shredding them makes them, even more, user-friendly! This tasty side dish is an excellent way to serve your veggies while keeping your health and wellness front and center.
Equipment
- Saute pan
- Food Processor
Ingredients
- 1 pound Brussels sprouts, trimmed and shredded
- 3 tbsp extra virgin olive oil or pecan oil
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp freshly cracked pepper
- 1 tsp white balsamic vinegar
- 1/4 cup crumbled goat cheese (optional)
- 1/4 cup toasted chopped pecans
Instructions
- Wash and trim stems of Brussels sprouts. Place the Brussels sprouts in a food processor fitted with a large slicing disc to shred.
- Place extra virgin olive oil in a large sauté pan and heat it over medium heat. Add shallots and cook for 2 minutes before adding the shredded Brussels sprouts, garlic, sea salt, and freshly cracked pepper. Cook mixture for about 4 to 5 minutes, until tender and bright green.
- Stir in the white balsamic vinegar, season again to taste. Garnish with crumbled goat cheese and toasted pecans to serve.
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