Warm Shaved Brussels Sprouts Salad with Pumpkin Seeds
I find it challenging to cook Brussels sprouts and then eat them without feeling like there’s a bowling ball bloating my belly. I’ve tried roasting, steaming and so forth. But, each time they just seem to make me feel weighed down and well, bloated.
Because of this, I’ve tried something different tonight.
I shaved the little sprouts paper thin then lightly sautéed them. They’re a bit more delicate when served this way. And a heck of a lot easier for me to digest.
I hope you feel the same way.
You might be wondering, “What are shaved Brussels Sprouts?” or “How does one shave a sprout?”
Well, it’s quite easy. Here, I’m using a mandoline. Here’s the one I’ve been using for years (and love it). Might I suggest, wearing a glove while mandoline-ing your veggies. It could save a finger or two. Here are the gloves I wear.
This may seem a bit overwhelming but trust me, the mandoline does all the work for you. It beautifully shaves veggies in a way you most likely wouldn’t yield with a knife. The gloves, which are merely here for protection, allow me to let-my-hair-down so to speak and breathe a bit without worrying about shaving any fingers.
That said, this salad is simple. I’m using fresh ginger for a nice kick of flavor, a bit of flat-leaf parsley and fresh basil followed by my crunchy little friends, pumpkin seeds.
You can very easily make this in 15 minutes or less, depending on how long it takes to shave your sprouts.
I’ve been serving this warm salad as a side dish with dinner and then enjoying the leftovers throughout the week for lunch.
Enjoy.
Click the Play button below to hear me share a few helpful tips and walk you through the simple steps of making this shaved Brussels sprouts recipe. Maybe, like me, you’ve had times when you’ve struggle to read through a recipe and follow the steps. All kinds of life circumstances–grief, trauma, stress—can tax our cognitive processing abilities, which is why I’ve created these audio clips to further support you now that I’m in this more healed place.
Warm Shaved Brussels Sprouts Salad with Pumpkin Seeds
Ingredients
- 1 pound Brussels sprouts
- Extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/2-inch knob fresh ginger peeled and thinly sliced
- 1 Tablespoon pumpkin seeds
- Handful fresh flat-leaf parsley
- 4 large fresh basil leaves
METHOD
- Using a mandoline, shave the Brussels sprouts one at a time by holding onto the stem with your fingers and shaving the sprout up and down the mandoline until all that's left is the stem. Continue with the remaining sprouts.
- Heat a large skillet over high heat. Add a drizzle of olive oil followed by the shaved Brussels sprouts and sea salt. Sauté, stirring often, to ensure the sprouts do not burn, for about 3 minutes, or until the sprouts are tender, fragrant and golden brown. Remove the skillet from the heat. Stir in the remaining ingredients and serve.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
