Shredded Brussels Sprouts Recipe How To Make Shredded Brussels Sprouts

Ingredients

Zest of 1 lemon, plus 3 tbsp. lemon juice

4 anchovy fillets, rinsed

2 tbsp. pure maple syrup

2 tsp. Dijon mustard

1 clove garlic

1/2 to 1/4 tsp. crushed red pepper flakes, depending on spice preference

1 tbsp. Extra-virgin olive oil

1 lb. Brussels sprouts, shredded

Kosher salt

Freshly ground black pepper

Toasted slivered almonds, for serving

Preparation

Step 1In a food processor or blender, combine lemon juice, anchovies, maple syrup, mustard, garlic, and red pepper flakes. Blend until smooth. (Alternatively, finely mince the anchovies and garlic and whisk into remaining sauce ingredients.) Set aside 2 tablespoons of the sauce for serving.Step 2Heat oil in a 12” skillet over medium heat until shimmering. Add Brussels sprouts and shake pan to settle them in an even layer. Cook undisturbed for 5 minutes. Add all but the reserved 2 tablespoons sauce to the skillet and season with salt and pepper. Cook, stirring until all liquid is absorbed, about 2 more minutes.Step 3Remove skillet from heat and stir in lemon zest. Transfer to serving plate, drizzle with remaining sauce, and top with almonds.

Pro Tip: Shredding The Brussels Sprouts  There are 2 ways to shred Brussels sprouts, but they both start with cleaning. Trim the root end, then pull off any loose leaves. Once cleaned, sprouts can be shredded using a shredding or grating disk attachment on a food processor, or cut by hand. To cut by hand, cut the sprouts in half lengthwise, then place cut side down on your cutting board. Slice into thin strips, then use the tips of your fingers to loosen the slices into individual shreds.  Made this? Let us know how it went in the comment section below!