Shredded Brussels Sprouts Recipe w/ Pistachios, Cranberries & Parmesan (2024)

FAQs

What is the best way to shred Brussels sprouts? ›

To shred Brussels sprouts in a food processor, select the “High” speed setting on your appliance. Place your Brussels sprouts in the feed tube. Use the food pusher to press the Brussels sprouts into the blade. Repeat this step until you have shredded all of the Brussels sprouts you need for your recipe.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Make/prepare ahead of time:

Shred the brussels sprouts up to two days ahead of time then store in a gallon Ziplock bag with all the air pressed out.

One pound of brussels sprouts will equal approximately 8 cups of shredded brussels sprouts. Shredded brussels sprouts can be roasted at 400°F for 20-25 minutes, or sautéed on the stove for 10-12 minutes.

No matter how you're going to cook your Brussels sprouts, you'll want to trim them first. At the base of each sprout is the spot where it was originally connected to the plant. Unless you've just cut the sprouts off the stalk yourself, this area will have become dry and browned during storage.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

1. Roasting at a low heat. If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet.

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Brussels sprouts are a source of fiber and may reduce inflammation. This cruciferous vegetable offers nutrients, including antioxidants, minerals, and vitamins.

Which country eats the most brussel sprouts? ›

Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.

The easiest and quickest way to shred Brussels sprouts is in a food processor. It is also my favorite and what I use when making my favorite shaved brussels sprout salad. Install the slicing attachment to your food processor.

The short-cut uses Trader Joe's Shaved Brussel sprouts.

Use an airtight container and the refrigerator for prep.

If you do trim, cut, or shred Brussels sprouts ahead of time, do so no more than one to two days in advance, and store them in an airtight container in the refrigerator. It kept them fresh for more than two weeks!

Step 2: Place your “S” blade in your food processor. Place HALF of the raw and trimmed Brussels sprouts in the food processor. Step 3: Pulse until finely chopped. Remove and add the second batch, pulsing again until finely chopped.

if you have larger Brussels sprouts like this puppy, you just want to cut them in half. take a couple of handfuls. of the chopped and peeled Brussels sprouts, pop those into a high speed blender. now just give it a couple of pulses.

Tip for digestion :

Blanch Brussels sprouts in boiling, salted water for 5 minutes before cooking. This makes them easier to digest. You can also freeze them after blanching. This will preserve their flavour and health benefits.

Transfer the sprouts into the bowl of water and baking soda, ensuring there's enough liquid to cover them completely. If there's not, add more water and baking soda until they're covered. Then, let them soak for up to 10 minutes. Use a vegetable brush to scrub each sprout.