08 January 2016

Shredded Brussels Sprouts with Lemon and Mustard

Can one ever tire of Brussels sprouts? No, you're wrong--one cannot.  I defy you to try this and tell me it isn't the easiest, most delicious side you have ever made.  Or at least in the top 20...

Shredded Brussels Sprouts with Lemon and Mustard

Serves 4 as a side

2 pounds Brussels sprouts
1 small yellow onion
1 teaspoon olive oil
1 teaspoon prepared grainy mustard
Zest and juice of ½ a lemon
Salt and black pepper to taste
¼ cup slivered almonds (optional)

Preheat oven to 375⁰F.  Line a baking sheet with parchment paper.

Clean Brussels sprouts, removing cores and outer leaves.  Peel the onion.  Grate the sprouts and onion with the biggest side of a box grater and place in a colander to drain. Place on the prepared baking sheet, drizzle with olive oil, lemon zest, mustard, and salt and pepper, and massage to combine.  Spread in a thin, even layer across the baking sheet and place in the oven.  Cook until tender, about 20 minutes, the remove and sprinkle the almonds on top.  Replace to oven and continue to cook until almonds are toasted, then remove.  Pour into a serving dish, sprinkle with the lemon juice, and taste for seasoning.  Serve hot or at room temperature with meats, fishes, egg dishes, over pasta, or stirred into a plain risotto.