April 12, 2017
Food + Drink
Healthy eating isn’t always my thing and to be quite honest with you, Brussels sprouts weren’t always my thing either. The popular way to serve Brussels sprouts is sliced in half and roasted in the oven. I find that their strong flavor, when prepared that way, just isn’t my favorite! In fact, I don’t like them like that at all. However, they are always at the top of every healthy eating post, so I was determined to fit them into my diet somehow.
Since moving out on our own, Jay and I have been responsible for our own well being and attempting to cook healthy meals. When we cook at home we are generally pretty good about finding healthier options and we always try to incorporate vegetables, into our meals. But taking care of us and our health, is no joke. Especially, when my husband considers a Snickers bar and a Mountain Dew a meal. I love following Landyn, from Living with Landyn, and this year she has been promoting her #makingprettychoices hashtag which has me really inspired! Have you ever noticed that healthy foods are generally extra pretty? The perfect spread of vegetables, bright green colors or even pretty plants are just simply beautiful. These shredded Brussels sprouts fit perfectly into that promotion, as they are both making pretty AND healthy choices!Ina Garten, the Barefoot Contessa, before and I’m going to do it again, and again, and probably again. She is phenomenal and I just dream of dining al fresco, overlooking her incredible garden. I find myself cooking her recipes all throughout the week. Everything from dinner for two at home, to serving guests in our home on weekend nights. She does it right, so why change things?
As for these Brussels sprouts, it was love at first taste, (and for me that means sampling them out of the pan with my cooking spoon!) The shades of green that filled my favorite All-Clad sauté pan are irresistible and so is the taste of this recipe. This recipe comes straight from the Cooking for Jeffrey cookbook and all praise go to Ina, because they are just incredible. In no way is this recipe my creation, rather I just felt that it is so perfect and easy, I needed to share with you! Especially for those, like me, that don’t find roasted Brussels sprouts appetizing, please give this recipe a try. You might be surprised just how much you will love them. I know I sure was!
The recipe itself is one of these easiest you will find. Shred your Brussels sprouts, saute them with a little olive oil, butter, salt and pepper. Then just top them with a little syrupy balsamic vinegar, give it a toss and you are good to go! They are as beautiful as they are delicious, which makes them not only perfect for weeknight meals, but also for weekend dinner parties!
I hope that you will give this recipe a try and pick up Ina’s new cookbook, Cooking For Jeffrey. Her books are my absolute favorite, I just love her style and her recipes are just divine. If you give this recipe a try, be sure to let me know!
Photos by Tiffany Sigmon Photography
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The Barefoot Contessa’s Shredded Brussel Sprouts Recipe