Lemon Dijon Shredded Brussels Sprouts

I was fortunate enough to grow up in a house where we all loved Brussels Sprouts, so my mom made them often.  Usually it was just steamed sprouts with some butter - which I still think is excellent as is.  This recipe is just a few more steps than that, but the flavors are so much more complex and delicious.  This would be an easy side (or meal, as is often the case for me) to make for someone who is not so sure about those "baby cabbages".

Lemon Dijon Brussels Sprouts

Adapted from Love & Lemons

•  ~4 C brussels sprouts
• oil or butter (you know you've been wanting to try the grass fed butter I mentioned in my last post!)
• 1 clove garlic, minced
• 1/4 C pine nuts
• 1/4 C parmesan cheese

Dressing:

• 1/4 C olive oil
• juice of 1 lemon
• 1 Tbsp dijon mustard
• 1/2 tsp honey
• salt & pepper

Cut the ends off the brussels and chop them into about 4 slices for an average sized sprout.  This will help them to shred, and they will continue to separate as you stir and cook them.  Don't worry if there still end up being larger chunks, they will be tasty, too.  Put them in your colander and give them a hearty rinse once they are all chopped.

Heat up a large pan (I used a cast iron skillet) with a teaspoon or two of oil or butter and cook the garlic for a minute or two.

Add the Brussels to the pan, season with salt and pepper, give them a good stir and continue to stir occasionally.

While the sprouts are cooking, combine the dressing ingredients and whisk together.  For dressings, I usually combine the ingredients in a 1 or 2 Cup glass measuring cup - that way I can measure out my oil, have plenty of room to whisk and not dirty more utensils than necessary - the practical/efficient engineer in me is very pleased with this step ;)

In a small pan, toast your pine nuts over medium heat for about 5 minutes, stirring occasionally.

Once the Brussels Sprouts have turned a vibrant green color and a few bits start to brown (usually about 10-15 minutes of cooking), toss in the pine nuts and parmesan and remove from the heat.

Put in a serving bowl and top with the dressing.  Bon apétit!