Apparently winter has descended on NYC again, so until Mother Nature finds her springtime rhythm, let's embrace the opportunity to eat the last of the winter produce!
I've been saving this recipe in the back end of the blog for awhile, assuming I'd have to wait until next fall to bring it out again. But today seemed like a good time to introduce you to a super simple preparation for my favorite mini-cabbage [to be fair, really the only mini cabbage I use often]. ;)
While roasting Brussels sprouts is my favorite way to have them - everything is better softened with a little oil and a little salt, right? - sometimes I just don't have 45 minutes to wait for them to get all nice and caramelized. Would you agree? Sometimes dinner needs to happen immediately, and waiting for science to turn tough cabbages into bite-sized morsels of goodness is not an option.
Here's the trick:
Break out your cheese grater.
It's the key to helping the sprouts cook just a wee bit faster.
Speaking of science, remember the concept of surface area from middle school chemistry class? The more surface area something has, the more quickly whatever processes need to take place can take place? (Same thing with the inside of our intestines: hundreds of thousands of folds + millions of tiny hairs increases the surface area of our gut so that more nutrients can be more efficiently absorbed. Thanks, Nature!)
Breaking down our Brussels sprouts just a bit with a grater allows the heat to distribute more directly and evenly as these cook, taking the time required from 40ish minutes to about 5 minutes. Quick weeknight meals for the win!
Regardless of what the weather is like where you are today, I hope you're staying warm + toasty. These little sprouts might help, too, if you're in need of an infusion of food-warmth.
What is your favorite way to make Brussels sprouts? Do you cook with any other mini cabbages? ;) Share your thoughts below!
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- 1lb Brussels sprouts, shredded with a cheese grater (or pulsed in the food processor)
- 1 small yellow onion, finely chopped
- 1 medium carrot, shredded
- 1 tbsp coconut or olive oil
- 1/2 tsp sea salt or fleur de sel
- 2 tbsp walnuts
- 2 Turkish apricots, chopped
- 1. Heat oil over medium heat.
- 2. Add sprouts, onion, carrot and walnuts; sauté until browned, about 8 minutes.
- 3. Sprinkle with salt and apricots. Serve.