Name: Shredded Brussels Sprouts
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Zest of 1 lemon, plus 3 tbsp. lemon juice -; 4 anchovy fillets, rinsed -; 2 tbsp. pure maple syrup -; 2 tsp. Dijon mustard -; 1 clove garlic -; 1/2 to 1/4 tsp. crushed red pepper flakes, depending on spice preference -; 1 tbsp. extra-virgin olive oil -; 1 lb. Brussels sprouts, shredded -; Kosher salt -; Freshly ground black pepper -; Toasted slivered almonds, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Shredded Brussels Sprouts

1. Zest of 1 lemon, plus 3 tbsp. lemon juice -

2. 4 anchovy fillets, rinsed -

3. 2 tbsp. pure maple syrup -

4. 2 tsp. Dijon mustard -

5. 1 clove garlic -

6. 1/2 to 1/4 tsp. crushed red pepper flakes, depending on spice preference -

7. 1 tbsp. extra-virgin olive oil -

8. 1 lb. Brussels sprouts, shredded -

9. Kosher salt -

10. Freshly ground black pepper -

11. Toasted slivered almonds, for serving -

How to cook deliciously - Shredded Brussels Sprouts

1. Stage

In a food processor or blender, combine lemon juice, anchovies, maple syrup, mustard, garlic, and red pepper flakes. Blend until smooth. (Alternatively, finely mince the anchovies and garlic and whisk into remaining sauce ingredients.) Set aside 2 tablespoons of the sauce for serving.

2. Stage

Heat oil in a 12” skillet over medium heat until shimmering. Add Brussels sprouts and shake pan to settle them in an even layer. Cook undisturbed for 5 minutes. Add all but the reserved 2 tablespoons sauce to the skillet and season with salt and pepper. Cook, stirring until all liquid is absorbed, about 2 more minutes.

3. Stage

Remove skillet from heat and stir in lemon zest. Transfer to serving plate, drizzle with remaining sauce, and top with almonds.