Friday, November 27, 2009
A brussels sprouts dish I actually ate three helpings of
About two months ago, I clipped a brussels sprouts recipe out of the local newspaper. It was the only time I'd read a brussels sprouts recipe that looked like it might actually taste good. Each week since then, I've intended to make that recipe, and each week I have failed to do so - either because I didn't have time, didn't have the right ingredients, didn't have time to get the right ingredients, etc.
So I was delighted when I went to my aunt's house for Thanksgiving dinner yesterday, and discovered she had clipped the exact same recipe and actually made it! And then I was even more delighted to discover that it was fantastic! Seriously, I ate three helpings and I probably would have had more, except that I was starting to get embarrassed by my brussels sprouts consumption.
So if anyone is looking for a holiday side dish, or just a regular weeknight side dish, you must try this out! The recipe comes from the Chandler Tribune and was created by Scottsdale, AZ resident Cheryl Korwin.
"Cheryl's Shredded Brussels Sprouts with Lemon"
1 sweet yellow onion, chopped
2-3 cloves of garlic, minced
2 pints fresh Brussels sprouts, shredded by finely slicing with a knife
1 large lemon (juice and zest)
4 tbsp butter
1/3 cup Parmesan cheese
1 cup fresh mushrooms, sliced
3/4 tsp salt
1/2 tsp pepper
Melt butter in a large frying pan over medium-high heat. Add onion and cook until soft (about 5 minutes). Add garlic and mushrooms, and cook for about 1 minute. Add the shredded Brussels sprouts, reduce heat to medium and cook, stirring occasionally, until sprouts are just tender (about 15 minutes). Add 1 tbsp of lemon zest and 3 tbsp of lemon juice. Also add salt and pepper. Remove from heat and stir in the parmesan cheese.