Shaved Brussels Sprouts

I received a lot of questions about the shaved Brussels sprouts I posted on Instagram. This recipe couldn't be easier. And can be modified any way you choose...less garlic, added dill, more olive oil, less balsamic - whatever you want.  And who likes recipes that have to be followed to a T? Not me! Be a kitchen rebel...go on. I dare you.

Ingredients for two servings:
2C Brussels sprouts, whole
1tbsp olive oil
2tbsp balsamic vinegar
1tbsp minced (or jarred) garlic*
1tsp smoked paprika
Salt + pepper to taste

*as always, use garlic powder if you prefer

Directions:

1. Rinse and dry Brussels sprouts, then remove the base (it's fibrous and not enjoyable to eat) and the first few outer layers, rinse and dry again

2. In a food processor (or by hand) shred the Brussels sprouts (if you need a refresher, check out this post)

3. In a large bowl, combine the Brussels sprouts, olive oil and vinegar

4. Add in garlic, paprika, salt and pepper (and anything else you choose)

5. Cover and refrigerate overnight

6. When you're ready to cook, preheat the oven to 375 degrees

7. Lay the Brussels sprouts in an even layer on a heavy bottomed casserole or cookie sheet (just use what you have)

8. Cook for 25 minutes, or until crisp to your liking (if you want to cook longer - like me with my loved for charred food -  check every 8 minutes)

9. Serve warm

Whole Brussels sprouts before their second wash:

Close up of garlic and paprika:

Brussels sprouts after overnight marinating:

Finished product with Parmesan + truffle salt green beans:

Nutrition information per serving:
124 calories, 14g carbohydrates, 7g fat, 4g protein, 4g fiber

Most recipes that call for overnight marinating do so in order to develop deeper flavors. But, there's nothing wrong with preparing and eating this dish in the same night. The kitchen police aren't looking and I won't tell...

What your favorite way to season Brussels sprouts? Hope you enjoy...

xx,

The Future Mrs. Wolf