Shredded Brussels Sprouts With Cranberries and Ginger 8.000

Michael Temchine for The Washington Post

Nourish Dec 8, 2010

Here is a lovely and flavorful way to prepare this fall-winter vegetable. By shredding the sprouts as you would cut cabbage for a slaw, you change their character: Their cabbage taste is muted, they retain a wonderful texture and the tastes are fresh. Candied ginger and dried cranberries add a seasonal touch, and a little butter rounds out the flavor.

Though this dish cooks quickly, it involves a great deal of cutting and chopping. The good news: That prep work can be done in advance, and the dish can be served at room temperature.

Crystallized ginger is available at Whole Foods Markets and specialty shops and is a holiday-season item at many supermarkets.


Servings: 8
Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 to 4 medium shallots, finely chopped (3/4 cup)
  • Salt
  • 1 1/2 pounds Brussels sprouts, trimmed, cut in half, then cut into thin shreds
  • 1/2 cup dried sweetened cranberries, coarsely chopped
  • 1/4 cup (1 1/2 ounces) crystallized ginger, chopped
  • 1/2 cup low-sodium or homemade chicken broth

Directions

Heat the butter and oil in a large, shallow skillet or saute pan over medium-high heat.

When the butter has melted, add the shallots and the salt to taste; cook for 2 to 3 minutes, until the shallots soften.

Add the shredded sprouts, cranberries, ginger and broth; cook for 5 to 6 minutes, stirring and turning the sprouts until they are barely tender yet still slightly crunchy.

Taste, and adjust the seasoning as needed; serve hot or at room temperature.

Rate it

Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.