The only brussels sprouts I knew growing up was my aunt boiling them whole. Bleck. This is one of those few times I’m grateful my mom didn’t have an open mind about Fall vegetables. She never cooked cauliflower, pumpkin or brussels sprouts.
So, as a 35 year old woman I am still learning to love brussels sprouts and both, me and Alex, came to a conclusion our favourite are shaved brussels sprouts.
Luckily my mom bought me a good food processor in Costco a few years ago (she LOVES to buy stuff for my house because she doesn’t own one) which comes with a slicing attachment. Because if you tell me you shred brussels sprouts with a knife or a mandolin I will know for sure you are a masochist. To a certain degree.
I know many people do not like brussels sprouts and I swear shaving them is an answer to love. Not coring brussels sprouts with the tip of a sharp vegetable peeler. Yes, I saw that in a magazine last night. That procedure would only solidify my hate for mini cabbages.
Brussels sprouts are very good for us. They belong to a family of cruciferous vegetables like cauliflower, cabbage and broccoli. I will talk to you like I talked to my kids at a dinner table: “They kill cancer cells. And junk food helps cancer cells grow. Yes, you die from junk food. Eventually. Like from smoking. Yes, a little bit of junk is OK. Yes, cancer cells die right away as soon as you take a bite”. I sounded almost convincing and they licked a teaspoon of brussels spouts. We will get there one day. Rome wasn’t built in a day.
Do you know how brussels sprouts grow? I didn’t until I saw stalks (we call them trees) with mini cabbages at Trader Joe’s a few years ago. Now I grabbed one at the farmers market last Saturday. I paid $5. Till Monday it acted solely as a gun loaded with bullets turning occasionally into a sword. Ah, oh, uh. Yes, I let my boys play with guns and draw tanks and wars. Execution order from the school district pending. I grew up playing war with boys for years (did I ever tell you I never owned a doll?!) and turned out more than just fine. The tabu on anything gun related even toothpicks holding sandwiches in place makes my eyeballs crazy. I make a terrible PAC mom. Which I can’t be. They will never let me.
So, on Monday brussels sprouts were off the stalk. I saved a tip for smoothies because just like a broccoli stalk I am sure this one is full of nutrients and vitamins. And then shred, shred, shred. I did nothing else. I didn’t core, peel or cut them. Food processor does a beauty of a job to make brussels spouts eatable.
Then saute with garlic and dried herbs. Add a can of tomato sauce, a touch of balsamic vinegar and sprinkle with Parmesan cheese. How easy and oh how delicious sautéed brussels sprouts are?!
And here is the weirdest part of my healthy shredded brussels sprouts recipe. Once I was done taking pictures, I sat down to transfer them onto my brand new laptop (LOVE THIS THING) and started browsing Bloglovin. Within a minute I was reading a 30+ girl’s post about preserving memories with some online service. Her life in pictures flew in front of me in 3 minutes. My eyes got wet and heart heavy. How f…ing short our life is!!! This post made me so sad one day my kids will be grown up just like her, like me, and we will be looking at ancient strollers, swings and funny hats.
Tell me, how does a woman go from humming while cooking brussels sprouts to a hot mess in 3 minutes?! WTF. Like I was perfectly fine just 5 minutes ago. Can I please be a man, just a for a week?! I turned off the post. After boys got home I hugged them so tight. I cleaned up the kitchen and we made cookies. Then we had a tea time (that is European in me) and went into a hot tub. And I enjoyed every minute of this craziness, mess and screams. Because life is effin too short!!!
Marching into the weekend determined to make the best out of it with my family! Eating shaved brussels sprouts to live till 90 while looking and feeling like 50.
And yes, Ukrainian women wash, dry and re-use Ziplock bags.:)
- 2 lbs brussels sprouts, shredded*
- 2 tbsp coconut or avocado oil
- 2 large garlic cloves, minced
- 1/2 tsp basil, dried**
- 1/2 tsp oregano, dried**
- 14 oz can tomato sauce (I used low sodium)
- 1 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1/4 tsp himalayan pink salt
- Ground black pepper, to taste
- 1/2 cup Parmesan cheese, shredded
- 3 tbsp parsley, finely chopped
- Preheat large deep skillet or wide dutch oven on medium heat and swirl oil to coat. Add garlic, basil and oregano; cook for 30 seconds, stirring frequently.
- Add brussels sprouts and stir. Cover and cook for 10-12 minutes, stirring about 3 times. Brussels sprouts should be a bit charred and almost soft.
- Add tomato sauce, balsamic vinegar, honey and salt; stir well. Cook covered for another 2 minutes. Serve hot sprinkled with Parmesan cheese and parsley.
*Use food processor’s slicing attachment. **You can use Italian seasoning, or only basil or oregano.
Servings Per Recipe: 7
Amount Per Serving = 1 cup:
Total Fat: 5.9 g
Cholesterol: 4.1 mg
Sodium: 219.4 mg
Total Carbs: 15.2 g
Dietary Fiber: 5.0 g
Protein: 6.7 g
WW Points+: 3