Shredded Brussel Sprouts with Parmesan & Candied Walnuts 2


shredded brussel sprouts

After using the last of my sundried tomatoes, I had a jarful of red tomato-soaked oil remaining. Instead of tossing it, we found some creative uses. Sautéing brussel sprouts is just one. Last week we made a pizza, and decided to brush the raw dough with the sundried tomato oil, and added a sprinkle of red pepper flakes. Highly recommended!

 

Shredded Brussel Sprouts with Parmesan & Candied Walnuts

 

  • ¾ cup walnuts
  • 1 Tbsp + 1 tsp brown sugar
  • 2 Tbsp unsalted butter
  • 4 cups shredded brussel sprouts (about 6 large)
  • 2 Tbsp sundried tomato oil
  • 2oz parmesan cheese, grated
  • 1 tsp lemon zest (about 1 lemon)
  • salt and pepper
  • 1 Tbsp golden raisins (optional)

 

raw walnuts

 

For this recipe, start with the nuts first. By the time they cool, the shredded sprouts will be ready.

 

In a pan over medium heat, add the brown sugar and butter. Stir until melted, being careful not to burn the sugar. Add the walnuts, and stir to coat them all evenly. Remove from heat and spread out on parchment paper or other nonstick surface to cool. I might have eaten one…two. Ok, a few.

 

candied walnuts

brussel sprouts

 

Shred the sprouts using either a hand grater, mandolin or mixer attachment. Austin got me this KitchenAid Slicer/Shredder Attachment for my mine,  and we use it even more than the mixer itself! I can’t remember the last time I grated cheese by hand.  I use the KitchenAid 5-Qt. Artisan Series, but the shredder attachment fits on all their stand mixers.

 

Sauté the shredded brussel sprouts, sundried tomato oil, salt and pepper for 5 minutes over medium heat. Add lemon zest and sauté another 5 minutes. Remove from heat, and mix in grated parmesan. Stir until melted.

 

sundried tomato oil

sauteed shredded brussel sprouts

Serve warm and sprinkle with candied walnuts.

shredded brussel sprouts

 

I added a few golden raisins to mine, because I remember loving the addition of dried cranberries to a previous shredded brussel sprout concoction. But it’s not Thanksgiving anymore, so raisins are close enough.

 

The short sauté time gives the brussel sprouts a great texture. Softened, but without losing all of the firmness. I think of it like al dente pasta. The subtle lemon zest is good with the crunchy, sweet walnuts. If you didn’t eat them all already.

 

shredded brussel sprouts

 

 

Shredded Brussel Sprouts with Parmesan & Candied Walnuts
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 3
Prep time:
Cook time:
Total time:
 
The short sauté time gives the shredded brussel sprouts a great al dente texture, and the subtle lemon zest is great with the crunchy, sweet walnuts.
Ingredients
  • ¾ cup walnuts
  • 1 Tbsp + 1 tsp brown sugar
  • 2 Tbsp unsalted butter
  • 4 cups shredded brussel sprouts (about 6 large)
  • 2 Tbsp sundried tomato oil
  • 2oz parmesan cheese, grated
  • 1 tsp lemon zest (about 1 lemon)
  • salt and pepper
  • 1 Tbsp golden raisins (optional)
Instructions
  1. In a pan over medium heat, add the brown sugar and butter. Stir until melted, being careful not to burn the sugar. Add the walnuts, and stir to coat them all evenly. Remove from heat and spread out on parchment paper or other nonstick surface to cool. I might have eaten one…two. Ok, a few.
  2. Shred the sprouts using either a hand grater, mandolin or mixer attachment.
  3. Sauté the shredded brussel sprouts, sundried tomato oil, salt and pepper for 5 minutes over medium heat. Add lemon zest and sauté another 5 minutes.
  4. Remove from heat, and mix in grated parmesan. Stir until melted.
  5. Serve warm and sprinkle with candied walnuts and optional raisins.

 

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