Shredded Brussel Sprouts with Browned Butter and GarlicPosted: January 29, 2012
They say to do something that scares you everyday. Well today, I made and ate brussel sprouts (which, to me qualifies as doing two scary things).
I don’t know what it is but I’ve always been repulsed by brussel sprouts. I know they are healthy and I’m all for power-foods but there is something about these mini-cabbages that has always turned me off. If I had to pick one reason, I’d have to say it’s their dense consistency. There’s really nothing worse than having to chew and savor a food that you can’t stand.
Enough with the past; time to look forward.
I’m here to proudly say that my hatred for brussel sprouts officially ended last Friday. It was during a lunch break with Amanda and Marrin that brought me to the friendly confines of Dishes in Midtown. For those unfamiliar, Dishes is a fancy lunch spot on 54th and Park that offers a variety of
reliable gourmet lunch options ranging from salads to soups and sandwiches. It’s best known, however, for its buffet bar. On most days, you’ll see a line out the door during peak lunch hours.
The buffet bar menu changes everyday with Fridays being notorious for the mac ‘n cheese and sushi selections. While this was my first visit in months, my approach was that of a crafty veteran. I dodged the mashed potatoes (classic waste of $$) and stuck to satisfying staples like the rice pilaf and coconut chicken strips.My rust caught up with me, however, as I scanned the next plate and froze in my tracks. There I was, staring at a dish that smelled like heaven but read “brussel sprouts in browned butter and garlic”. I was dumbfounded. Where are the brussel sprouts? What’s all this shredded stuff? Why does it smell so good?
Long story short: I tried the brussel sprouts and they were delicious. Figured out how to make the over the weekend (per Marrin’s dare) and voilà! Easy as pie and healthy as brussel sprouts.
Serving Size (2 – 4 people)
Estimated time: 10 minutes
- 1 package of brussel sprouts (around 10-12 sprouts)
- 1-2 tablespoon butter
- 1 clove garlic
- 1 teaspoon salt
- pepper to taste
- rinse brussel sprouts
- cut brussel sprouts in half, lengthwise
- place brussel sprout cut side down and slice into 1/4″ thin strips
- sautee butter in a pan on medium/high heat until it turns brown
- toss in garlic and sauté for 30-60 seconds until fragrant
- lower heat to low/medium
- toss in shredded brussel sprouts and stir repeatedly until soft and wilted…around 5 minutes
- season with salt and pepper and serve