One of my favorite ways to eat vegetables is RAW! You don’t have to cook everything and they’re just as delish. Last year I came across a recipe that called for shaved brussel sprouts. I was a strictly roasted-garlicky type of girl but that changed that evening.
I grabbed a bag of sprouts at the market last weekend and I was reluctant to just toss them in the oven. This week has been full of balsamic, so it seems, and I continued with this recipe.
It’s pretty quick and you customize it as you wish! Add carrot, nuts, herbs- use what you have!
Note: I made a small batch, you can easily adjust this to make a larger batch.
2 1/2 cups of whole brussel sprouts, shaved on a mandolin slicer
4-5 large cloves of garlic, finely chopped
2 tbsp of olive oil
Dressing: (again, this was a small batch- if you need help making a larger portion, shoot me a comment)
1/8 cup of olive oil (plus leftover from the garlic)
pinch, each, of kosher salt, pepper and crushed pepper
tsp of dijon
tbsp of honey
2-4 (matter of preference) balsamic vinegar
Using your mandolin slicer, carefully shave your brussel sprouts. (If you’re like me and you hate to waste food, pop the stumps into a ziplock bag and toss them in the freezer. Use them the next time you make veggie broth!)
Preheat a pan over medium-low heat, add your olive oil and your garlic.
Stir frequently. Do not take your eyes off of the garlic, it can burn quickly. Browned garlic? Big yes. Burned garlic? You’ll never forgive yourself.
Once the garlic is fragrant and lightly golden brown, remove with a slotted spoon. The garlic will crisp up!
In a small tupperware container, or a Mason jar, add the dressing ingredients (don’t waste that leftover oil from your garlic. It is loaded with garlic flavor, add that in too!!). Shake up thoroughly. Easiest way to make a dressing, hands down.
Pour over your shaved brussels and toss to coat.
Serve topped with the crispy garlic.
Thank me, later!
© 2016 by Alexa Mason. All Rights Reserved