Make this Thanksgiving dish in minutes – by shredding the sprouts, you significantly cut down on cooking time.

Shredded Sprouts with Toasted Hazelnuts! Shred It Now!

Sandra Sellani is the co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) making Shredded Brussels Sprouts with Toasted Hazelnuts on #LunchBreakLIVE! Watch & learn!

Posted by Jane Velez-Mitchell on Sunday, November 11, 2018

Shredded Brussels Sprouts with Toasted Hazelnuts

  • 5 pounds Brussels Sprouts, cut into shreds and rinsed thoroughly through Salad Spinner
  • 1 T. Lemon juice
  • 3 large garlic cloves, minced
  • ¼ c. white wine
  • 2 T. vegan butter
  • ¼ c. toasted chopped hazelnuts
  • Salt and pepper to taste
  • 2 T. Pomegranate Arils for garnish

 

Directions

  1. Mix sprouts in lemon juice and set aside.
  2. Heat vegan butter in non-stick skillet over medium high heat. Add the sprouts and cook for 3 minutes until they start to soften.  Add garlic and wine.  Cook another 1 – 2 minutes until sprouts are tender but not overcooked.
  3. Remove from heat. Add chopped nuts and arils for garnish.

Serves 6 – 8.

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