Shredded Brussels Sprouts with Breadcrumbs and Pine Nuts
Recipe by Christina Conrad, Foodie with a Life
5 tablespoons olive oil, divided
3 cups brussel sprouts, ends trimmed and shredded
1/8 teaspoon sea salt + freshly ground pepper
2 tablespoons white wine
3 tablespoons sun-dried tomatoes, julienne
1 lemon: juice and zest
2 tablespoons fresh basil, julienne
2 tablespoons toasted pine nuts
1⁄4 cup seasoned breadcrumbs, preferably homemade
3 tablespoons pecorino or Parmigiano Reggiano cheese
3 slices artisan bread, such as sourdough or Pugliese
1⁄2 teaspoon garlic powder
1 teaspoon dried oregano
1/8 teaspoon sea salt
1. To make breadcrumbs, tear bread into pieces. Using a food processor, pulse bread until it becomes hearty crumbs.
2. Heat 2 tablespoons olive oil in a cast-iron pan to medium heat. Add bread, garlic powder, dried oregano and salt. Sauté until browned and fragrant, about 10 minutes; set
3. In the same skillet, heat 1-tablespoon olive oil to medium heat, add brussel sprouts, lemon zest, salt and pepper; cook 5 minutes. Add wine to deglaze pan, scrapping any bits stuck to the bottom, cook 5 minutes. Add 1 tablespoon olive oil, half of the lemon juice, sun-dried tomatoes and basil, cook 5-7 minutes, or until the mixture is browned and stems pierced with a fork. Add remaining lemon juice and set aside to cool slightly.
4. Pour brussel sprout mixture into a serving bowl. Drizzle 1-tablespoon olive oil,
sprinkle with pine nuts, breadcrumbs and a hearty dusting of cheese. Add a pinch of large flake sea salt and serve.
Can you really eat well and have a full life? Absolutely, yes. These recipes are straight from my tiny kitchen and bustling life. My thought is that if I’m busy, other people are too. We have to find a balance of work and play while nurturing ourselves on the very basic level of real food. Let’s get back to the dinner table, teach our family and friends the special recipes we love, and reconnect.