Some stores carry ready-shredded Brussels sprouts, but you can make this little side dish using whole sprouts by thinly slicing them or shredding them in a food processor. The basic recipe is tasty as a simple side, but it can also be seasoned in a couple of different directions. A sprinkle of dill and/or ground caraway gives the dish an Eastern European, Hungarian accent. Add parsley and butter, or a flavorful oil such as olive or walnut oil, for a Mediterranean style.
Serves 4 to 6
Time: 20 minutes
1 crisp, sweet red apple
2 tablespoons vegetable oil
4 cups shredded Brussels sprouts*
¼ teaspoon salt
2 teaspoons apple cider vinegar
*If you don’t have packaged preshredded Brussels sprouts in your store, prepare the sprouts by thinly slicing them with a sharp knife or shredding them in a food processor.
With a large-holed box grater, shred the unpeeled apple into a bowl and to prevent discoloration, press plastic wrap directly onto the surface.
In a large skillet on medium heat, warm the oil and cook the Brussels sprouts until tender. Stir in the grated apple and heat until just warm. Stir in the salt and vinegar and serve.
Add any of these to the finished dish:
• 1 to 2 teaspoons butter or flavored oil (walnut oil, extra-virgin olive oil, sesame oil, herbed basting oil, or chili-spiced oil)
• 2 tablespoons minced fresh flat-leaf parsley
• 2 teaspoons minced fresh dill
• ½ to 1 teaspoon finely ground caraway seeds
Here’s a fall or winter feast: start with Dilly Deviled Eggs (see here), then serve Mushroom-Stuffed Winter Squash with Lemony Roasted Beets and these very delicious Shredded Brussels Sprouts with Apples. For dessert, Vegan Apple-Blueberry Crumble.