Brussel sprouts are often on people's "most hated" veggie lists. They are reviled for their smell, texture, taste etc. I admit that I don't EVER crave them like I do potatoes. The brussel sprouts of my childhood were boiled and stinky and did not taste good (sorry Mom) but today there are so many different ways to prepare them - roast, fried, halved, shaved, grated - that I believe there is a brussel sprout dish out there for everyone to enjoy.
Today's recipe showcases shaved or grated brussel sprouts along with another hated vegetable - turnip! But the turnip is roasted first which caramelizes them to bring out their sweetness. The kicker is the caramelized onions that are also added to complete the dish. The dish brought rave reviews from everyone at Thanksgiving dinner which included a few brussel sprout haters!
Ingredients2 lbs brussel sprouts, outer leaves removed
Medium turnip, diced into 1 inch cubes
1 cup caramelized onions - see here for recipe
1 tbsp unsalted butter
1 tbsp oil
1 tsp salt, divided
- Preheat oven to 400 degrees.
- In small bowl add turnip, tablespoon of oil and 1/2 tsp salt. Mix.
- Place on baking sheet and roast for 20 minutes until caramelized and easily pierced.
- Remove and set aside.
- Carefully grate brussel sprouts with hand grater or use a slicer attachment on your food processor.
- Add 1 tablespoon butter to large nonstick saute pan over medium high heat.
- Add brussel sprouts & salt and saute for 5 minutes.
- Add caramelized onions and turnips.
- Saute for additional 5 minutes.
Serve s 8-10.