You might also like these recipes for roasted Brussels sprouts, air fryer Brussels sprouts and Brussels sprouts stew. Spring for me, as always, has started out with lots of plans for gardening, eating more fresh fruits and vegetables, cooking and experimenting more, finding new, delicious things to throw on the barbecue grill – but also getting out of the house and kitchen more to enjoy the outdoors. I don’t spend a lot of my day in the kitchen, as contrary as that may seem, because I am, after all, a food blogger who’s been doing this for nearly a decade now. Other than perhaps half a dozen unscheduled breaks over the years, usually due to a pet loss that seems to always sap me of all energy and drive no matter how prepared I think I am, or the occasional bout of mind-numbing laziness, I have tried to be consistent with cooking and sharing my ideas with you during this time. Stir-fries are amazing for weeknights because they pack so much flavor for so little time spent cooking, and some of my favorites are this broccoli stir-fry and this Jeera Aloo, an Indian potato stir-fry. Add to that list this yummy shredded Brussels sprouts stir-fry. A food processor, if you have one, is great while making this veggie because you don’t have to go through the pain of slicing every individual sprout. The first couple of times I made this Indian style Brussels sprouts stir-fry, I shredded the sprouts using the grater blade with the largest holes, but the resulting shreds were too small and cooked too fast– something that didn’t really work for me because I like my sprouts to be cooked just to that point where they are tender enough to give easily under your teeth, but al dente enough to offer a little fiesty resistance. This time, I used the slicer blade, and I was really happy with the results. The blade sliced the sprouts mostly into shreds, while leaving a few cross-sections intact: a really pretty effect, I think, for the final dish. Check to get new recipe updates by email.
Shredding the Brussels sprouts also reduces the cooking time considerably, as you can imagine, because the heat can penetrate the shreds much faster than it can a tightly packed globe. You don’t really need me to tell you why you should eat Brussels sprouts– if you’re reading this, chances are you love them already. But in case you need some affirmation, they are:
Packed with nutrients that put your health and heart in top shape, including fiber, vitamins, calcium, iron and other minerals. Brussels sprouts belong to the cruciferous family of vegetables, known for their cancer-fighting properties. They help detox and purify your body. They are delicious! Especially so in this Brussels sprouts stir-fry, so try it.
More yummy vegetable recipes
Aloo Gobi, Spicy Cauliflower and Potatoes Shaved Brussels Sprouts Salad Spaghetti with Brussels Sprouts Creamy Vegan Orzo Risotto with Brussels Sprouts
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