Can we talk about the weather for a second? How about those cool days and even cooler nights? It’s perfect, right?! We can wear cozy sweaters, drink hot beverages and eat some local brussels sprouts to our hearts content. Everyone wins! Perhaps eating brussels sprouts and winning isn’t an equation you’ve heard of quite yet, but maybe just go with it for a bit. They have plenty of healthy attributes, but I just love their slightly cabbage-y and completely robust flavour.
Worthy of note: This shredding and quick sauteing method is a fantastic way to eat these cruciferous veggies. You can really inject them with lots of flavour that permeates all through that tangle of vibrant, green confetti. They don’t even look like brussels sprouts when all is said and done; just a heap of lovely, warm, deep green shreds with crunchy pecans on top and little bright red flecks of smoky paprika, almost coleslaw-ish.You can mix in other greens too!
I used to make this all the time last winter when I wanted a light, quick and warming lunch. I would hurry home in the bleak city winters, chop up a few things, heat up the pan, toss it all in and finish up with some maple syrup and a splash of apple cider vinegar. I actually started to crave it regularly after a while… Brussels sprouts cravings! How about that.
WARM BRUSSELS SPROUTS TOSS WITH PECANS & SMOKED PAPRIKA
Print the recipe here!
SERVES: 4-5
NOTES: Keep your eye on the shreds once they turn bright green! Overcooked brussels sprouts in any form are actually the worst. And if you don’t have smoked paprika, use the regular stuff! It will still be delicious.
1 tbsp grape seed or other neutral-flavour oil
1 shallot, halved and sliced thinly
1 garlic clove, smashed
1/2 tsp smoked paprika
1 lb (454g) of brussels sprouts, trimmed of tough outer leaves, halved and sliced fine/shredded up to the little cores
salt and pepper
1 tbsp apple cider vinegar
1 tbsp maple syrup (or dark agave)
1/3 cup pecans, toasted and roughly chopped
Heat the oil in a large saute pan over medium heat. Add the sliced shallot and smashed garlic clove. Stir around until fragrant. Add the smoked paprika. Stir the shallots here and there until they are quite soft, but not browned, about 5 minutes.
Add the shredded brussels sprouts and a splash of water. Stir and lift with tongs quickly until the shreds start to wilt just a bit and the colour has darkened. Season with salt and pepper. Add the apple cider vinegar and stir again. When the shreds are bright green and a bit limp (takes about 3 minutes), remove from the heat. Add the maple syrup and stir to combine.
Transfer warm mixture to a serving plate and garnish with chopped pecans.
I just made this for dinner the last two nights in a row (topped with some caramelized tofu). It looked so good in your photos, and it tasted even better – a perfect Fall meal! This is only the second recipe I’ve ever tried with brussel sprouts, and I still can’t get over how good they can be!
This looks amazing – can’t wait to try it!
This looks too fun to pass up! I’ve been planning to do some Brussels sprouts experimenting in the kitchen these next few days before Thanksgiving…this recipe will now certainly be part of the experimentation and is in the running for a new dish at our table this year.
Brussels sprouts experimentation sounds way too yummy. Have fun :)
How are you shredding the brussels?
Hi Chris, I just cut the brussels sprouts in half and then slice the halves finely into shreds.
-L
How sweet does this end up? I tend to prefer bright acidic flavors for vegetables, rather than sweet ones. I’m wondering if I reduce or eliminate the maple syrup if this will still work? Thanks.
Hey SG, you can eliminate the maple syrup entirely if you want! Sometimes I find brussels sprouts have their own special “sweetness” when cooked, so you might not even need/want the maple syrup. You can always taste as you go and see what works for you :)
-L