Let’s talk Brussel Sprouts.
My friends, why oh why are they such a HIGHLY underrated vegetable?! I happen to LOVE them. As in, they are up there on the favorite vegetable list!
However, let’s get thing straight… Brussels sprouts are notorious for being “Bleh”. But these are NOT your grandma’s plain ol’ steamed Brussels Sprouts, people. These have texture… and flavor… and pizzaz! (Sorry Grandma).
The best part? They cook in 10-12 minutes flat… making this busy momma HAPPY.
The key to these are the method of cooking: The shaving and sautéing over high heat to get that epic caramelization. I could literally devour a bowl of these simply shaved, sautéed in a little olive oil and butter, and seasoned with salt and pepper. They are THAT good.
But then to make things a little Festive for the holiday and take a delicious dish over the top… I decided to add some dried cherries, toasted pecans and balsamic reduction.
BAM. Winner Winner.
Welcome to over-the-top vegetable land, friends. Please stay a while. 🙂
Simple Shaved Brussel Sprouts with Cherries, Pecans, and Balsamic Reduction
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 8-12 mnutes
Total Time: 25 minutes
A festive holiday version of a vegetable that doesn't get enough attention!
1 pound Dole Brussel Sprouts
2 teaspoons olive oil
1 teaspoon grass fed butter
1/2-3/4 teaspoon kosher salt
Cracked black pepper, to taste
1/4 cup dried cherries
2 tablespoons toasted chopped pecans
Balsamic Reduction for drizzling on top
Trim 1/4"-1/2" off the base of each Brussel Sprout and peel off any beat up outer leaves. Thinly slice the Brussels Sprouts into "shavings". Tip: To make the process super fast, you can run the trimmed Brussels Sprouts through the food processor fitted with a slicer blade!
Heat olive oil and butter in a large non stick skillet over medium-high heat. When the mixture is nice and hot, add the shaved Brussels and toss to coat. Season with 1/2 teaspoon of salt and fresh cracked black pepper to taste. Saute, stirring occasionally for 8-10 minutes until Brussels are tender and beginning to brown on the edges. Add dried cherries and stir. Allow to cook for another 1-2 minutes, then spoon Brussels Sprouts into a serving dish. Top with chopped pecans and drizzle a little Balsamic reduction over the top.
Serve hot and enjoy!
I’m a Dole Ambassador and this post is sponsored by Dole. However, as always, all opinions are my own.