Let’s face it. There are days we’re feeling ambitious, and there are days when we need something on the dinner table quick.
I tend to stray towards not posting some of the super simple and quick recipes that come out of my kitchen, but sometimes even the simple ones are worth mentioning. This one-pan shredded Brussels sprout dish is definitely in that category.
We tend to be late dinner eaters, typically sitting down around 8pm or so, but with day light savings meaning that it’s pitch black by 5:30, we’ve found ourselves getting hungrier a little earlier. Add on top of that the fact that we’ve got some commitments that take us out of the house from 6:30-9:00 on Tuesdays, and that means I’ve been making some easy quick meals to keep us on schedule.
For this dish, you’ll spend about 10 minutes shredding Brussels sprouts and dicing shallots. Then you’ll throw everything in one pan with a little butter, caraway seeds, and Dijon mustard.
Serve with any protein in a simple preparation and you’ve got dinner in about 20 minutes.
- 2 tablespoons butter
- 1 large shallot, minced
- 1 pound Brussels sprouts, trimmed and cut into thin strips
- ½ teaspoon caraway seeds
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- Melt butter in a skillet over medium heat. Add shallots and cook until tender, about 3 minutes.
- Stir in Brussels sprouts and caraway seeds. Cook until Brussels sprouts are bright green and have softened. Add mustard and mix well. Add salt and pepper to taste.
Recipe adapted from Vegetable Literacy.
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