Jason Traycoff offers this simple and delicious recipe as a staple on his menu at Westmain Kitchen. He goes through 35 to 40 pounds of Brussels sprouts per week. Traycoff says the extra surface area you get from shredding the Brussels sprouts allows for more caramelization. These are so delicious and easy to make!
Ingredients
- 2 pounds Brussels sprouts, trimmed, shredded
- 3 tablespoons olive oil
- 1½ teaspoons salt
Instructions
Serves 3–4
Put a large frying pan on medium-high heat for 30 seconds. Add olive oil, Brussels sprouts and salt. Spread the Brussels sprouts across the bottom of the pan and cook for 2 minutes.
Flip the sprouts and cook for another 3 to 4 minutes until they begin to caramelize around the edges. Check the seasoning and serve warm.
