Here at the HealthiNation office we have a bit of a crush on brussels sprouts, we’d say it’s unhealthy obsession, but given all the healthy benefits of these tasty little greens, we’d beg to differ. Today’s recipe comes from Laura over at The First Mess and makes roughly four to five servings.
1 tbsp grape seed or other neutral-flavor oil
1 shallot, halved and sliced thinly
1 garlic clove, smashed
1/2 tsp smoked paprika
1 lb (454g) of brussels sprouts, trimmed of tough outer leaves, halved and sliced fine/shredded up to the little cores
salt and pepper
1 tbsp apple cider vinegar
1 tbsp maple syrup (or dark agave)
1/3 cup pecans, toasted and roughly chopped
Heat the oil in a large sauté pan over medium heat. Add the sliced shallot and smashed garlic clove. Stir around until fragrant. Add the smoked paprika. Stir the shallots here and there until they are quite soft, but not browned, about 5 minutes.
Add the shredded brussels sprouts and a splash of water. Stir and lift with tongs quickly until the shreds start to wilt just a bit and the color has darkened. Season with salt and pepper. Add the apple cider vinegar and stir again. When the shreds are bright green and a bit limp (takes about 3 minutes), remove from the heat. Add the maple syrup and stir to combine.
Transfer warm mixture to a serving plate and garnish with chopped pecans.
Notes: Keep your eye on the shreds once they turn bright green! Overcooked brussels sprouts in any form are actually very unsavory. And if you don’t have smoked paprika, use the regular spice! It will still be delicious.
Nutritional Information: Calories – 110, Fat – 5 g, Carbs -13 g, Fiber – 4.2g, Cholesterol – 0 mg