Shredded Brussels Sprouts & Apples

Shredded Brussels Sprouts & Apples Recipe

I bought a three-foot stretch of brussels sprouts the other morning at the farmers' market. For those of you who've never encountered the spectacle of brussels sprouts still on the stalk, it is something to behold. A thick, stick-straight center stalk is punctuated by tight, green brussels sprout pom-poms. It looks fantastically prehistoric. And while it doesn't fit very nicely in my market basket, once I get it home the sprouts will keep nicely this way - seemingly longer than off the stalk. I buy sprouts on the stalk whenever I can, and typically get three or four sprout-centric meals out of each, breaking off the buds as needed. In this case I combined shredded brussels sprout ribbons, apples, garlic, pine nuts, (and tofu if you like) in a skillet with a hint of maple syrup.

Shredded Brussels Sprouts

I know not all are brussels sprout fans, but based on some of the emails you've passed along to me, this golden-crusted brussels sprout recipe (posted last year) seems to be a well-received gateway recipe for people who thought they didn't like brussels sprouts, but really do. You could start there, and then make the jump to this recipe if you're at all apprehensive ;)...

Shredded Brussels Sprouts & Apples

Feel free to leave out the tofu if you like - I add it to make this a one skillet meal.
I used the Wildwood Organics baked savory tofu here, it browns up nicely and holds its shape - though any extra-firm tofu will work. If you don't feel like shredding the brussels sprouts, you could do a version of this recipes cutting them into quarters instead - a bit quicker as far as prepping the ingredients goes.

1 large, crisp apple, cut into bite-sized wedges
1 lemon, juice only

4 ounces extra-firm tofu cut into tiny-inch cubes (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
a scant tablespoon of maple syrup
1/3 cup pine nuts, toasted and chopped

12 ounces (3/4 pound). brussels sprouts, washed and cut into 1/8-inch wide ribbons

Soak the apples in a bowl filled with water and the juice of one lemon.

Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts - gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn't a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don't like them after they've been sitting around.

Serves 2 - 3 as a main, 4 as a side.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • PS...DON'T let them freeze 'solid'. It's enough when the top several layers are 'crisp'. And DON'T blanch them first, or you might as well buy the frozen ones at the grocery.

    Carolina
  • I was one of those who 'thought' she didn't like Brussels Sprouts. I learned differently about 5 years ago, when I finally had them cooked correctly. I grew up having them boiled till the life was cooked out of them, and they stunk to high heaven. I never could figure out why I loved cabbage, Kale, broccoli, and all the other cole vegetables, and hated those 'cute' little sprouts so much. Now, I love them, and grow them, and know they're best after the first frost of the season. (If there hasn't been a frost yet, I pick them and throw them in a freezer for a few hours. That sweetens them up too. Just allow them to thaw slowly, as they would outside.) I will try this recipe next.

    Carolina
  • Love the sound of this combination! And shredded Brussels sprouts should be delicious. I'll opt to leave the tofu out.

    Lucy
  • I just saw some Brussels Sprouts stalks at the farmer's stand in Southampton this weekend. Your recipe is innovative.. I'll have to try it out!

    Hilary @ Smorgasbite
  • I'll readily admit that I've never had a truly fresh brussels sprouts - only frozen (which, yes, are fresh-frozen, but still!) Unless I go to Whole Paycheck I don't see them on the stalk. But I'm going to check the Farmer's Market now that there's a chill in the air. I love roasted brussels sprouts and haven't made them in quite awhile!

    Abby
  • these photos are gorgeous and the recipe makes my mouth water! (and- i admit- i've never even had a brussel sprout!) i'll be trying this recipe out this weekend- can't wait!

    Jill
  • I have never actually cooked brussel sprouts -- ack! This doesn't seem too hard to try though...

    Fit Bottomed Girls
  • Have never bought the stalks (though I love seeing them at the farmer's market!) Do the sprouts keep longer that way? Does the giant stalk fit in your fridge?

    maggie
  • I think people who hate Brussels sprouts just hate bad Brussels sprouts, which everyone should. Those limp, defrosted ones we all grew up with give the real thing a bad name. www.teaandfood.blogspot.com

    Aaron Kagan
  • I have to say that I'm not usually a fan of brussel sprouts but you make it look really good. Might have to just give them a try!

    Tabitha (From Single to Married)
  • It took cinnamon, butter, nuts, and a little sugar for me to like brussel sprouts. So now I'm trying to branch out, and this seems like a perfect opportunity to do that.

    elizabeth
  • It took cinnamon, butter, nuts, and a little sugar for me to like brussel sprouts. So now I'm trying to branch out, and this seems like a perfect opportunity to do that.

    elizabeth
  • Thanks for the recipe. Sounds terrific! A little recommendation, I found these to be so delicious and useful in my kitchen: http://bajoseasonedsalts.com/ Cheers. John

    John
  • Simply beautful, Heidi. Even my toddler son will eat this up! (But he already digs brussel sprouts, so we're lucky.) Props to continued EZ healthy ideas.

    Tom Marsh
  • I am a brussel sprout convert because of the golden crusted recipe in SNC! Can't wait to try this one. The only thing is that I have yet to see organic brussel sprouts available anywhere near me...odd...

    Michelle @ What Does Your Body Good?
  • Wow I never knew that they sprouted on stalks, I some how imagined that they just grew like miniature versions of cabbages. A question about the stalk though, is that edible raw or should it (can it) be cooked? When I buy vegetables I try to use all parts of it (ie radish greens, cauliflower leaves, etc.). It sorta resembles broccoli stalks.

    Jannet Fahn
  • Definitely will have to try this one. I have made the Carmelized Tofu recipe with Brussel Sprouts about 10 times now...this is similar and sounds delicious! Cannot wait to try it!

    Amanda
  • cannot wait to try this! i've already made your golden-crusted sprouts recipe a couple times this season, but i love the idea of adding apples. yes, those stalks are a bit cumbersome for the farmer's market basket!

    meliSsa
  • Will definitely have to try this one, I absolutely love brussels sprouts and I might even go as far to say they are my favourite vegetable. Looks an interesting and really delicious recipe.

    Sarah Bell
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