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Shredded Brussels Sprouts with Walnut Oil


Use hazelnut oil instead of walnut, or if you want to get fancy, use truffle oil.


12 large Brussels sprouts
1 tbsp olive oil
sea salt & pepper
juice of 1/2 lemon
1-2 tbsp walnut oil
2 tbsp toasted walnuts

  1. Trim off ends of Brussels sprouts and shred by slicing very thinly with a chef’s knife, a mandoline, or in your food processor. Transfer to a bowl and lightly salt.
  2. Heat olive oil in a large skillet over medium and saute the sprouts until colors turn bright and leaves get soft but not brown.
  3. Remove from heat, sprinkle with freshly ground black pepper and lemon juice.
  4. Lightly toast the walnuts in a dry skillet or toaster oven. Roughly chop.
  5. Drizzle sprouts with walnut oil and top with toasted walnuts. Taste, and adjust seasonings as necessary.



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