Thursday, May 2, 2013

Shredded Brussels Sprouts with Basil and Pine Nuts

My hubby and I tried this recipe out at Thanksgiving last year and we liked it so much, we brought some to a family dinner. I thought it was time that I started using this blog more, and figured this was a great new post - sharing this recipe with all of you! it is a Weight Watchers recipe so I made sure to share all information, including point value per serving.

Shredded Brussels Sprouts with Basil and Pine Nuts
PointsPlus® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy

See the recipe online here:

Shredding and briefly sautéing the Brussels sprouts maximizes their crunchy texture and nutty flavor. It’s a terrific side dish to poultry or fish.

2 pound(s) uncooked Brussels sprouts, ends and brown outer leaves trimmed
1 Tbsp unsalted butter
3 medium uncooked shallot(s), minced
2 Tbsp fresh lemon juice
1/4 cup(s) basil, fresh, minced
2 tsp kosher salt
1/4 tsp black pepper
8 tsp pine nuts, toasted

1. Working in batches, place Brussels sprouts in a food processor and pulse until shredded. If you don’t have a food processor, thinly slice using a mandolin. Or using a knife, halve each Brussels sprout and then thinly slice it lengthwise.
2. Melt butter over medium-high heat in a large nonstick skillet. Add shallots and cook, stirring frequently, 1 minute. Add Brussels sprouts and sauté until leaves are bright green and inner sections soften slightly, about 5 to 7 minutes. Stir in lemon juice, basil, salt and pepper; garnish with pine nuts and serve. Yields about 1 cup Brussels sprouts and 1 teaspoon pine nuts per serving.

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