Manual

32
SOUPS/SALADS/SIDES
SHREDDED BRUSSELS SPROUTS
The sweetness of the brussels sprouts comes out nicely in this
simple side dish. For an upscale take on it, drizzle a small amount of
white truf e oil over the sprouts just before serving.
3 TABLESPOONS OLIVE OIL
1 POUND BRUSSELS
SPROUTS, TRIMMED
½ TEASPOON KOSHER SALT
2 PINCHES FRESHLY GROUND
BLACK PEPPER
½ TEASPOON GRATED
LEMON ZEST
1½ TEASPOONS FRESH
LEMON JUICE
2 PINCHES CRUSHED RED
PEPPER (OPTIONAL)
SHREDDED PARMESAN
(OPTIONAL)
Makes about 3 cups
1. Put the oil in a large skillet set over medium/medium-
low heat.
2. Insert the slicing disc into the work bowl of the food
processor. Slice the brussels sprouts. Add to the pan
with the salt and pepper, and sauté until very tender,
about 20 to 25 minutes.
3. Add the remaining ingredients and toss to combine.
Sprinkle with a few pinches of shredded Parmesan if
desired. Serve immediately.
Nutritional information per serving (½ cup):
Calories 93 (63% from fat) | carb. 7g | pro. 3g | fat 7g
sat. fat 1g
| chol. 0mg | sod. 209mg | calc. 32mg |  ber 3g