Brussels sprouts, when cooked right, are a delicious side dish and can be such a treat during the autumn months through early Spring! There are many ways to create an amazing dish using these sprouts. This recipe for Dijon Walnut Shredded Brussels Sprouts, gives it an elegant touch and is a sure crowd pleasing side dish for a holiday feast, or a simple week night dinner.
215 per serving
- 2 tablespoons olive oil
- 2 shallots, sliced
- 1 garlic clove, minced
- 1 pounds shredded Brussels sprouts
- 2 teaspoons dijon mustard
- 1 teaspoons kosher salt
- fresh cracked black pepper
- 3/4 cup chopped walnuts
- 1/4 cup white wine, chardonnay or pinot grigio
Head a large skillet on medium-high heat with olive oil.
Add the shallots and garlic and saute for about 2-3 minutes, making sure it doesn't burn.
When the shallots have softened, add the shredded Brussels sprouts and toss in olive oil, shallots and garlic for about 5 minutes.
Then, add salt and a couple grinds of fresh cracked black pepper. Add the walnuts and toss.
Add the Dijon mustard and white wine and scrape the bottom of the pan and mix the Brussels sprouts well. Turn off the heat and serve.