In my previous post, I sang the praises of shaved Brussels Sprouts. This week I picked up a free recipe card at the grocery store and tried it. It paired Brussels Sprouts with carrots, adding a sweetness to balance the sulfur-like taste of veggies in the cabbage family. Yum! So with apologies to Publix for a couple of modifications, here it is.
Brussels Sprouts and Carrots
- Nonstick cooking spray
- 1 package shaved Brussels sprouts
- 5 oz. carrots cut into matchsticks
- 1 Tbsp. butter
- ¼ tsp. Kosher or pink Himalayan salt
- ¼ tsp. fresh ground pepper
- Spray skillet with cooking spray and preheat on medium 2-3 minutes.
- Add Brussels sprouts and carrot matchsticks, cover, and reduce heat to low. Cook for about 5 minutes or until sprouts and carrots are tender but not overcooked.
- Remove skillet from heat. Add butter, salt, and pepper and toss.
- Serve immediately.
Note: This dish also works in the microwave oven. Use a microwave-safe dish, rinse sprouts and carrots, and then cover with a wet paper towel. Microwave on High 2-3 minutes, stir, and add butter. Cover and let stand for five minutes. Season, toss, and serve.
2 responses to “More on Brussels Sprouts”
Interesting; I’d never heard of shaved Brussel sprouts before. I’ll have to try this dish.
My local Publix just started carrying them, so they’re new to me, too. Just had to try them. 😉