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Shredded Brussels sprouts with chorizo and walnuts recipe

Shredded Brussels sprouts with chorizo and walnuts recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Quick, tasty and incredibly healthy, shredding and sautéing your sprouts is the ultimate way to enjoy this nutritious vegetable. Obsessed!


Western Cape, South Africa

9 people made this

IngredientsServes: 4

  • 300g brussels sprouts
  • 2 tablespoons olive oil
  • 50g cooking chorizo, diced or sliced
  • salt and pepper, to taste
  • 1 spring onion, finely chopped
  • 1 small handful walnuts, roughly chopped

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. Shred your sprouts as thinly as possible. You can do this by hand, but I do mine in a food processor using a shredding attachment.
  2. Heat the olive oil in a frying pan over a medium heat. Add the diced chorizo and sauté until the sausage releases its flavour and begins to brown.
  3. Increase the heat and add the shredded sprouts. Season with salt and pepper (a lot of pepper) and sauté for 5 minutes. The edges of the shredded ‘sprouts will brown slightly, but don’t panic – that’s exactly what you want them to do. Do not be tempted to add even a splash of water as the sprouts will steam and become too soft.
  4. Add the chopped spring onion and continue sautéing for another 30 seconds. Add the chopped walnuts and toss through. Serve immediately.

See it on my blog

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Easy Pickled Brussels Sprouts

Try this easy pickled Brussels sprouts recipe at home ready in just a couple of days, or preserve for months and enjoy throughout the year. Eat these tangy, crunchy Brussels sprouts right out of the jar or serve on a charcuterie cheese board at your next gathering.


Chocolate Chip Cookies

If cookies were currency my family would be millionaires.

Okay, so this amazing cookie recipe didn’t make us our fortune but it certainly “bought” us some childhood friends! I wish my family could take credit for these cookies but the recipe was in fact given to us by a friend’s mother. However, we churned out so many of these delectable morsels we became synonymous with being “those kids with the cookies”. My mother would send us off on school outings with a massive round white Tupperware filled with these delicious nibbles and invariably we would come home with just a few crumbs and a couple of new friends.

These cookies are not your typical chewy, gooey kind that are so popular today – they have a much shorter texture with a sugary finish that almost dissolves on your tongue. In fact, they are very reminiscent of “Famous Amos Cookies” from the 80s/90s – in both taste and aroma! Of course, these cookies are absolutely prefect for dunking in just about anything! Personally though, I can only manage to scoff a couple at a time as they pack quite a sugar-punch.

The following recipe makes quite a few cookies but I wouldn’t recommend halving the quantities as you don’t want to mess with the Cookie Chemistry. At any rate, if you can’t trust yourself to have so many cookies in the house then give them away to your neighbours – you never know, the cookies may just “buy” you some new friends!


How to Cook These Whole30 Brussels Sprouts

These crispy shredded brussels sprouts are so easy to make. You’ll first start by heating the olive oil or avocado oil up in a skillet over medium-high heat. Once it’s hot, add in your shredded brussels sprouts and begin sautéing to coat them in the oil. Then you’ll sprinkle the garlic powder over the brussels sprouts, and then grab your quartered lemon and squeeze the juice over the top. Begin sautéing again to mix everything together. Allow the shredded brussels sprouts to cook for about 7 to 8 minutes while stirring them around in the skillet frequently, and then remove them from the heat or skillet once they’re cooked to how crisp you’d like them.


Ingredient Spotlight: Brussels Sprouts

Roasted until crispy or shredded thin, brussels sprouts make their way into countless dishes this season (including the big Thanksgiving feast)! Read on for our best tips for working with these gems, plus new ways to prepare them from the Williams-Sonoma Test Kitchen.

Brussels Sprouts: Everything You Need to Know

What to Look For

Fresh brussels sprouts are sold loose or packed in pint baskets or small tubs, although at some farmers’ markets you can buy them on the stalks. Buy fresh brussels sprouts that are heavy for their size and bright green, with leaves clinging tightly to the heads. Avoid any with yellowing leaves, which indicate aging. Check that the stem ends are freshly cut. Also avoid soft heads with loose leaves. Small heads, about 1 inch in diameter, are usually preferable to large ones, which can be almost twice that size.

Prepping

To prepare this autumn brassica, rinse and dry the heads. Trim any brown outside leaves and trim away the stem ends. Cut a shallow “X” into the stem end before cooking so that the heads will cook quickly and evenly. Larger heads can be halved or quartered before cooking.

Storing

Store in plastic bags or the original packaging in the refrigerator for up to 4 days, but try to eat them as soon as possible after purchase. To freeze, rinse and dry the heads and blanch for 4 to 5 minutes, depending on their size. Then refresh in cold water, drain, and freeze in sturdy freezer bags or rigid containers. Brussels sprouts also freeze well.

Your Brussels Sprout Toolkit

    , for slicing brussels sprouts , for shredding , to trim and prep vegetables
  • A heavyweight lidded pan, to cook brussels sprouts until tender

Easy Preparations

Brussels can be prepared the same way as other cruciferous vegetables like broccoli and cauliflower, taking well to boiling, braising, steaming and roasting. Thinly slice the heads or break off individual leaves to saute or serve fresh as a salad or slaw, or try putting cooked brussels sprouts into a panini .

Shaved Brussels Sprouts with Apples, Walnuts & Pecans: Using a mandoline or food processor, shred brussels sprouts. Transfer to a large bowl. Whisk together apple cider vinegar, olive oil, salt and pepper. Toss brussels sprouts with vinaigrette. Add diced apples, toasted walnuts and toasted pecans and toss to combine.

Roasted Brussels Sprouts with Lardons & Pears: Cut thick-cut or slab bacon into 1/4-inch pieces. In an ovenproof pan over medium heat, saute until crisp. Increase heat to medium-high and add halved brussels sprouts and diced Comice pears. Roast at 400°F until the brussels sprouts are caramelized, about 25 minutes, stirring once halfway through the cooking time.

Flatbread with Brussels Sprouts, Pancetta & Fontina: Saute diced pancetta until browned. Cook sliced shallots in olive oil until caramelized. Roll out pizza dough and top with a thin layer of pureed roasted garlic. Top with shredded fontina, shaved brussels sprouts, and the pancetta and shallots. Bake in a 500°F oven until dough is crisp. Sprinkle with grated Parmesan.

Sauteed Brussels Sprouts with Browned Butter: Trim brussels sprouts and cut into quarters. Saute in olive oil until browned. Remove from pan, reduce heat to medium and add butter. Cook until browned and fragrant. Return brussels sprouts to pan and toss to coat. Season with salt and pepper and finish with chopped toasted hazelnuts and aged balsamic vinegar.

Fried Brussels Sprouts: Trim brussels sprouts and halve lengthwise. Working in batches, deep fry in vegetable oil at 350°F until well browned and the edges begin to curl. Transfer to paper towels to drain. Finish with a squeeze of lemon juice and sprinkle with flaked sea salt.

Brussels Sprouts Caesar: Separate brussels sprouts into individual leaves. Blanch, then immerse in cold water. Drain. Whisk together minced garlic, mayonnaise, Dijon mustard, Worcestershire sauce, grated Parmesan and lemon juice. Season with salt and pepper and thin slightly with water. Toss brussels sprouts with dressing to taste. Finish with croutons, shaved Parmesan and cracked black pepper.

Recipes

Brussels add a nice surprise crunch to an otherwise traditional breakfast hash with eggs .

This on-trend kale and brussels sprouts salad combines hot roasted brussels sprouts with kale, plus crunchy pecans and shavings of Parmesan cheese.

Let this cruciferous cold-weather vegetable stand out by preparing it in the simple possible way: with nothing but garlic and a little bit of butter .

The result of tossing brussels sprouts in honey, olive oil, vinegar and fresh rosemary before a quick stint in the oven? Tender, caramelized, deeply scented and crispy vegetables that even picky eaters can’t resist.

Combining both roasted and raw vegetables, this grain-based salad showcases the bounty of the autumn farmer’s market. Serve alongside roasted meats or as a hearty vegetarian entrée with a loaf of crusty bread.


Easy dinner recipes: Simple Brussels sprouts ideas for Meatless Monday

This savory take on the comfort food -- stuffed with bacon, Gruyere cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. Recipe: Savory stuffed French toast

(Glenn Koenig / Los Angeles Times)

(Ricardo DeAratanha / Los Angeles Times)

(Luis Sinco / Los Angeles Times)

Wild mushroom soup is a rich purée. Recipe: Joe’s wild mushroom soup

(Bob Chamberlin / Los Angeles Times)

(Kirk McKoy / Los Angeles Times)

(Robert Gauthier / Los Angeles Times)

A thick, 2-pound, bone-in rib steak, some coarse sea salt and pepper. It doesn’t take much more to make a perfect main course. Recipe: Cote de boeuf

(Bob Chamberlin / Los Angeles Times)

(Bob Chamberlin / Los Angeles Times)

(Kirk McKoy / Los Angeles Times)

(Ken Hively / Los Angeles Times)

(Kirk McKoy / Los Angeles Times)

This savory take on bread pudding is studded with chanterelle mushrooms.
Recipe: Chanterelle-sage bread pudding

(Ricardo DeAratanha / Los Angeles Times)

Stuffing is an excellent canvas for creativity. Start with bread cubes, add aromatics for subtle flavoring and liquid to keep it moist.
Recipe: Chestnut-sage stuffing

(Kirk McKoy / Los Angeles Times)

Love Brussels sprouts? Whether they’re in hearty salads or simple vegetable dishes, you can’t go wrong with these ideas, perfect for Meatless Monday.

For a rich yet simple dinner, you can’t go wrong with soup. - See more at: https://latimesblogs.latimes.com/dailydish/2012/05/dinner-tonight-leek-apple-and-thyme-soup.html#sthash.hSv7gPPD.dpuf
Whether you call them chickpeas or garbanzo beans, if you’re a fan, they don’t get much better than this refreshingly bright salad, one of our Top 10 Recipes from 2011. Marinate chickpeas in a blend of lemon juice, olive oil and salt, then toss them with some Spanish chorizo, tomatoes and a little garlic, green onion, parsley and bell pepper. Marinate the beans first thing in the morning, then assemble the salad in the last few minutes before you sit down to eat. It makes a colorful side, or a perfect light meal. - See more at: https://latimesblogs.latimes.com/dailydish/2012/05/dinner-tonight-chickpea-salad-with-chorizo.html#sthash.J3QhXScu.dpuf
Brussels sprouts salad with mustard vinaigrette: This fun salad gets its crunch factor from blanched Brussels sprouts leaves, which work well tossed with colorful dried cranberries and blueberries and toasted whole almonds. The gentle tang from the mustard vinaigrette brightens the dish, which is finished with a few shavings of Manchego cheese for added richness.

Cleo’s Brussels sprouts: You’ve never had Brussels sprouts quite like this before. It’s kind of like a salad -- Brussels sprout leaves tossed with a tangy vinaigrette, capers and toasted almonds -- except that the leaves are deep-fried first, giving the whole dish a surprising texture and crunch.

Wilted Brussels sprouts with walnuts: Toss thinly sliced Brussels sprout “coins” in hot oil just until wilted, then toss with toasted walnuts and a bright vinaigrette. Simple but rich with flavor, this dish comes together in only 25 minutes.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected].

BRUSSELS SPROUTS SALAD WITH MUSTARD VINAIGRETTE

Total time: 40 minutes

Note: Adapted from La Grande Orange Café. Spanish Marcona almonds are available at Trader Joe’s and well-stocked supermarkets. Manchego cheese is available at cheese stores and well-stocked cheese sections of major markets.

1 1/2 tablespoons Champagne vinegar, more as desired

1 tablespoon fresh lemon juice with pulp

1 1/2 teaspoons lemon zest

1 1/2 teaspoons whole grain mustard, more as desired

1 1/2 teaspoons minced garlic

Freshly ground black pepper

1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for one week, covered and refrigerated.

1 tablespoon dried cranberries

1 tablespoon dried blueberries

2 tablespoons toasted whole almonds, preferably California or Spanish Marcona

3 tablespoons mustard vinaigrette

1 ounce Manchego cheese, shaved using a peeler

1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have three cups of leaves.

2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.

3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.

Each serving: 572 calories 13 grams protein 36 grams carbohydrates 8 grams fiber 44 grams fat 12 grams saturated fat 19 mg. cholesterol 311 mg. sodium.

CLEO’S BRUSSELS SPROUTS

Total time: 45 minutes

Note: Adapted from Cleo restaurant in Hollywood.

10 to 12 Brussels sprouts

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

Salt and freshly ground pepper

2 tablespoons drained (oil-packed) capers, more if desired

2 tablespoons toasted sliced almonds, more if desired

2 teaspoons chopped fresh parsley

1. Separate the leaves from the Brussels sprouts. To remove the leaves quickly and easily, core the sprouts at their base using a paring or tourne knife, then lightly press the cored sprouts to loosen the leaves.

2. In a medium, heavy-bottomed pot, add enough vegetable oil to come up the sides of the pot by about three inches. Heat the oil until it reaches 360 degrees.

3. While the oil is heating, make the vinaigrette: In a medium bowl, whisk together the olive oil and vinegar. Season to taste with salt and pepper.

4. Deep-fry the Brussels sprout leaves, a small handful at a time, just until the leaves begin to crisp around the edges, 15 to 30 seconds. Be careful, because the oil may splatter a bit as the leaves are added. Remove the leaves immediately and drain on a paper-towel lined rack, pressing the leaves with paper towels to remove excess oil. Continue frying the leaves, in small batches, until all of them are cooked.

5. To assemble the dish, place the fried leaves in a large bowl, add one-half of the vinaigrette, along with the chile flakes, capers, almonds and parsley. Gently toss, then taste and adjust the flavorings and seasonings as desired. Serve immediately.

Each of 4 servings: 153 calories 3 grams protein 6 grams carbohydrates 3 grams fiber 14 grams fat 1 gram saturated fat 0 cholesterol 1 gram sugar 142 mg sodium.

WILTED BRUSSELS SPROUTS WITH WALNUTS

Total time: 25 minutes

1 tablespoon sherry vinegar

1 teaspoon minced shallot

1/2 teaspoon Dijon mustard

1/3 cup chopped toasted walnuts

1. Prepare the Brussels sprouts: Trim the dried bases and pull away any loose or discolored outer leaves. Stand the sprout upright on the cutting board and slice it as thin as possible into coins. Aim for pieces as thin as a quarter.

2. In a small lidded jar, combine the vinegar and minced shallot, and set aside for 10 minutes. Add the mustard and walnut oil and shake well to make a smooth emulsion. Taste and season with salt as needed.

3. Heat the olive oil over high heat in a large nonstick skillet. When the oil is very hot but not smoking, add the Brussels sprouts, sprinkle with one-half teaspoon salt and cook, tossing, until the sprouts start to wilt, two to three minutes. The texture should be chewy crisp rather than simply crisp.

4. Immediately pour over the dressing and remove from the heat. Continue tossing to evenly coat the sprouts with the dressing (they will only be very lightly coated). Stir in the walnuts and serve either warm or at room temperature.

Each serving: 153 calories 3 grams protein 7 grams carbohydrates 3 grams fiber 14 grams fat 1 gram saturated fat 0 cholesterol 2 grams sugar 28 mg. sodium.


  • 1 pound Brussels sprouts
  • 4 strips of bacon
  • 3 cloves garlic (minced)
  • 1/4 cup finely chopped onion (or shallot)
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper, to taste

Rinse the sprouts and drain thoroughly. Cut off discolored stem ends, and remove and discard any loose and damaged leaves. Cut the sprouts in half lay cut side down, then thinly slice the halves until all are shredded. Set aside.

Arrange the bacon in a large skillet or sauté pan and place the pan over medium heat. Fry the bacon until it is browned and crisp. Remove the bacon to paper towels to drain crumble and set aside. Leave about 2 tablespoons of drippings in the skillet and discard any remaining drippings.

Add the garlic and onion to the skillet and cook, stirring, until the onion is softened, about 2 to 3 minutes. Add the shredded sprouts to the skillet and continue cooking, stirring, until tender, or about 4 to 6 minutes.

Add the lemon juice and salt and pepper, to taste. Cook, stirring, for 1 minute longer. Toss with the bacon and serve hot.


Brussels Sprouts 101

Ah, Brussels sprouts. They&rsquore such a polarizing little vegetable. Some people love them, and others think they&rsquore disgusting and to be avoided at all costs. I was in the latter camp for years. But the problem was, I hadn&rsquot actually tried them! When I finally worked up the courage to give them a try, I had to admit that I actually enjoyed them.

Even if you&rsquore a Brussels sprout skeptic, I highly encourage you to prepare them using the method I&rsquoll show in a bit. You just might change your mind like I did!

What are Brussels sprouts?

Brussels sprouts are a vegetable of the Brassica genus. Other &ldquoBrassicas&rdquo include broccoli, cauliflower, cabbage, kale, and bok choy. This group is also known as cruciferous vegetables.

Unlike its cousin the cabbage, Brussels sprouts grow on a stem that can reach 3 feet high and grow 20-40 sprouts! They&rsquore named after Brussels, Blegium, because they are thought to have been first cultivated close to that city.

When are Brussels sprouts in season?

Sources disagree on when Brussels sprouts season begins, but around September through March is the peak season. This might be different depending on what state you live in.

What are the health benefits?

Like other cruciferous vegetables, Brussels sprouts are thought to have anti-cancer properties. They&rsquore a good source of Vitamin C and K1. They also contain smaller amounts of folate, beta carotene, potassium, manganese, Vitamin B6, and phosphorous.

What do they taste like?

Brussels sprouts taste like a milder, sweeter cabbage.

How do you prepare Brussels sprouts?

Brussels sprouts are pretty easy to prepare, once you know a couple of tricks.

First, it&rsquos a good idea to rip off any of the outer leaves that are yellow, brown, or otherwise unappetizing.

It leaves (ha!) them looking a little naked, but that&rsquos okay!

Next, trim off the ends. There&rsquos no need to cut out the center &ldquocore&rdquo part.

Then slice them in half. Your recipe might ask you to shred or dice the Brussels sprouts instead.

At this point I like to give them a quick rinse in a colander.

How do you cook Brussels sprouts?

You can steam, boil, or sauté Brussels sprouts. But my personal favorite way to cook them is to roast them in the oven. If you think you don&rsquot like a vegetable, try roasting it! It&rsquos kind of magical how it can transform a vegetable&rsquos flavors.

To roast Brussels sprouts, lay them out on a sheet pan cut side up. Drizzle them with olive or avocado oil and sprinkle them with salt and pepper.

I like to add a few cloves of garlic (still in the skins) as well. If you want a more punchy garlic flavor, you can mince it and add it to the pan a few minutes before the Brussels sprouts are done roasting.

Now pop the pan into a 400ºF oven for about 15 minutes. Flip and put back in the oven to roast for 10 more minutes, or until the Brussels sprouts are soft.

Pro tip: You don&rsquot have to carefully flip the Brussels sprouts if you&rsquore feeling lazy. Just throw them on the pan helter-skelter and give the whole thing a good stir halfway through baking. The Brussels sprouts won&rsquot be as perfectly roasted, but when you&rsquore in a rush, that&rsquos okay!

This is what they&rsquoll look like when they&rsquore done: deeply browned (almost black) in spots, and soft in the middle.

Serve with extra salt, olive oil, and some good quality butter.

  1. Peel off any discolored leaves.
  2. Cut off the end and slice in half.
  3. Rinse in a colander.
  4. Place on a baking sheet, cut side up. Sprinkle with salt and pepper and drizzle with olive oil.
  5. Bake in a preheated 400°F (205°C) oven for 15 minutes. Flip and cook for 10 more minutes, or until the sprouts are tender and the outsides are nicely colored.
  6. Serve with extra salt and pepper and good-quality butter.


That&rsquos my favorite way to cook and serve Brussels sprouts! Here are some more ideas for you:


These stove top brussels are super simple. I used a technique similar to the one I used in this green beans with walnuts recipe. But it&rsquos perhaps even more simple! I&rsquoll walk you through how to make it!

Trim the Brussels Sprouts:

The base of the Brussels sprouts where it was attached to the stalk of the plant can sometimes be fibrous and pithy. trim it off, and pull off any outer leaves of the sprout that are loose or black.

Cut the Brussels Sprouts in Half:

Cutting them in half will help them cook more quickly, and make it easier to eat them! If you have some large and some small ones, just cut the large ones in half and leave the small ones whole.

Steam:

While you are prepping your Brussels sprouts, set up a large saucepan with a steamer basket and boiling water. You want the water line to be just below the surface of the steamer. Add the prepared Brussels Sprouts to the steamer basket and let them steam until they are just tender. This will depend on the size of your Brussels. It should take anywhere from 4 to 5 minutes. While you wait chop up your garlic.

Set Aside:

Here&rsquos my super easy trick to saving a dish. Take the steamer basket out of the saucepan, and set it down on a heat proof surface. Try not to allow the sides to flop open. Then cover the steamer with the lid of the pot. You could also use foil if this feels awkward for you.

Use The Same Pot:

Then empty the steaming water out of the saucepan. You can give it a quick rinse (I don&rsquot bother.) And then return the saucepan to the stove for the final step.

Cook Garlic in Butter and Oil:

Melt a little butter (for flavor) in the saucepan and add in some olive oil (which is lower in saturated fat.) Quickly add in the chopped garlic and saute it only until it just starts to brown. This will be less than a minute. Then shut off the heat and immediately slide the Brussels sprouts off the stemer right into the saucepan.

The Brussels sprouts will prevent the garlic from browning more in the hot oil and butter. Add in some salt and pepper and then toss everything together!

1. Trim the stem end and cut in half. 2. Place Brussels sprouts in the steamer basket, cover and steam 4-5 minutes.
3. Transfer the steamer basket to the work surface. 4. Cover the basket with a lid to keep them hot.
5. Melt butter in the saucepan, add oil and then saute the garlic. 6. Add the steamed Brussels sprouts, salt and pepper, and stir to coat.

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