Shredded Brussels Sprouts with Apples and Pecans


2 tablespoons oil or nondairy butter, such as Earth Balance

1-1/2 pounds Brussels sprouts, washed and shredded (cut into strips)

1/2 teaspoon salt, or to taste

1 large tart apple, cubed and unpeeled

2 medium cloves garlic, minced

1 tablespoon of maple syrup

1/3 cup pecans, toasted and chopped

Salt and freshly ground pepper, to taste

Juice from one lemon (optional)

In a large sauté pan, heat up the oil or butter over medium heat. Add the shredded Brussels sprouts and salt, and sauté for 7 to 10 minutes, until the sprouts being to brighten.

Add the apple cubes, garlic, and maple syrup, cooking for about 3 to 5 more minutes, or until the apples are heated through but not too soft.

At the end of the cooking time, add the pecans, salt and pepper. Squeeze on the juice of one lemon, if desired, and toss. Serve as a side dish.

Yield: 2 to 4 servings

Colleen’s Tip

Though it takes just a little time, it is pretty simple to shred the sprouts. Cut them in half, rest them flat-side down, and cut them long-ways into thin slices.

Serving Suggestions and Variations

A side dish as it is, you may add sautéed, baked, or caramelized tofu to make it a heartier main dish.
Food Lore

Brussels sprouts are neither originally from Brussels nor are they sprouts. They are little cabbages (in the same family as kale, collard greens, cabbage, and broccoli) most likely cultivated in ancient Rome.

Did You Know?

Brussels sprouts, besides boasting high amounts of vitamin C and K, contain a number of disease-fighting phytochemicals, including sulforaphane, which helps rid the body of carcinogenic substances.

Soy-free if using oil or soy-free Earth Balance, wheat-free

From Color Me Vegan by Colleen Patrick-Goudreau. Reprinted with Permission. Copyright 2016.