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Shredded Brussels Sprouts
Serves 4
Ingredients
- Zest of 1 lemon, plus 3 tbsp. lemon juice
- 4 anchovy fillets, rinsed
- 2 Tbsp. pure maple syrup
- 2 tsp. Dijon mustard
- 1 clove garlic
- 1/2 to 1/4 tsp. crushed red pepper flakes, depending on spice preference
- 1 Tbsp. Extra-virgin olive oil
- 1 lb. Brussels sprouts, shredded
- Kosher salt
- Freshly ground black pepper
- Toasted slivered almonds, for serving
Directions
- Step 1 - In a food processor or blender, combine lemon juice, anchovies, maple syrup, mustard, garlic, and red pepper flakes. Blend until smooth. (Alternatively, finely mince the anchovies and garlic and whisk into remaining sauce ingredients.) Set aside 2 tablespoons of the sauce for serving.
- Step 2 - Heat oil in a 12” skillet over medium heat until shimmering. Add Brussels sprouts and shake pan to settle them in an even layer. Cook undisturbed for 5 minutes. Add all but the reserved 2 tablespoons sauce to the skillet and season with salt and pepper. Cook, stirring until all liquid is absorbed, about 2 more minutes.
- Step 3 - Remove skillet from heat and stir in lemon zest. Transfer to serving plate, drizzle with remaining sauce, and top with almonds.
