I got this recipe from my co-worker and fellow foodie, Joelle. It's become a regular in my recipe line up for its simplicity (only 4 ingredients!), wonderfully fresh taste, and health factor. Brussels sprouts, like their cruciferous cousins broccoli, kale, and cabbage, are high in fiber and vitamins, and are believed to protect against cancer. Give this a try, even if you don't like brussels sprouts - I've won over several friends and family members who claim to hate them with this recipe.
Shredded Brussels Sprouts and Scallions- 10-ounce container Brussels sprouts (about 26), trimmed
- 2 tablespoons unsalted butter
- 3 scallions, sliced thin diagonally
- 1 teaspoon fresh lime juice, or to taste (I usually add the juice of a whole lime because I love the lime flavor so much)
- Salt and pepper to taste
Cut sprouts in half and slice thin lengthwise. In a heavy skillet melt butter over moderately high heat until foam subsides and sauté sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes. In a bowl toss vegetables with lime juice and salt and pepper to taste.
