I’m a brussels sprouts fanatic. Cast iron + brussels = simple healthy TASTY food.
Right now they’re like 5 pesos (1 buck!) per pack, how am I suppose to turn that down?
I prefer to burn them in the cast iron with lemon and garlic, like this. Recently I’ve been throwing in soy sauce which results in a salty glaze. Mmm salty glaze, always a good time.
Yesterday I decided to shred the brussels on a mandolin. They’re so kinky and silky when they’re shredded, I LOVE THAT. However the stars of the show were the pecans, balsamic vinegar, and parmesan cheese. It was the perfect light lunch after a night of porky tacos and the mustache party of the year hosted by Nacho Martinez, drummer of El Kuelgue. Needless to say, vegetables were high on the priority list come lunch time.
SHREDDED BRUSSELS ::
- 20 brussels
- 2 garlic cloves, minced
- 1/2 red onion, sliced
- olive oil
- 1 cup parmesan cheese, freshly grated
- handful of candied pecans
- 2-3 TBS balsamic vinegar
- salt & pepper
Place your cast iron over high-medium heat.
Add a tablespoon of olive oil in the cast iron along with your onion and garlic. Your pan should be HOT allowing them to cook fast. Add your brussels, salt & pepper, and toss toss toss.
This goes fast, so make sure to keep things moving and DON’T OVER COOK THE BRUSSELS. Crunch is better than mush.
The brussels will get bright green after 2-3 minutes. This is the point when you want to add your balsamic, cheese, pecans, and turn off the flame. Toss well and transfer to serving bowl.