1 poundbrussels sproutsfresh, trimmed and thinly sliced
½teaspoonsalt or to taste
¼teaspoonpepperor to taste
1tablespoonlemon juice
2tablespoonsflat-leaf Italian parsleychopped
Instructions
Heat 1 tablespoon of oil in a 12-inch (or larger) skillet over medium heat.
Add the sliced shallots and garlic halves.
Cook, occasionally stirring for approximately 6-8 minutes or until softened and lightly golden. Do not allow the garlic to burn. Season with salt and pepper to taste.
While the shallots are being sauteed, place the trimmed and sliced Brussels sprouts in a large bowl of water and allow to soak for 3 minutes (refer to the paragraph in the blog post on how to shave brussels sprouts).
Drain the water from the Brussels sprouts and set them aside for now.
When the shallots are done, transfer them to a bowl.
In the same pan, add 1 tablespoon of oil and heat over medium heat.
Add the drained Brussels sprouts and season with salt and pepper. Do not stir.
Cover and allow them to cook for 4-5 minutes or until they begin to turn golden on the bottom and soften.
Remove the cover, add the cooked shallots and garlic and continue to cook for another 3-4 minutes.
Remove from the heat, add the lemon juice and chopped parsley. Stir to combine.
Adjust seasoning for salt and pepper. Garnish with additional parsley.
Serve hot or at room temperature.
Notes
Although you can use a food processor to shave Brussels sprouts, the slicing blade tends to cut unevenly.
When executing a repetitive task, such as halving and shaving Brussels sprouts, do all the halving first, then the shaving. It really is faster!
Slicing the sprouts while the shallots are in the process of being caramelized will save you some time.
Using a large skillet allows you to spread out the thinly sliced Brussels sprouts in a single layer. This encourages them to cook quickly, which in turn prevents them from overcooking.
As an option, substitute caramelized onions for the shallots; use half an onion.
Season with salt and pepper to taste as you cook the shallots and then again for the shredded sprouts.
Recipe variations included in the post. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *inspired by a Cook's Illustrated recipe