Description
This healthy and tasty vegetable side dish is easy to make stove top while your main dish is cooking.
Ingredients
Scale
- 4 cups brussels sprouts, shaved
- 1 shallot thinly sliced
- 2 tsp. ghee or olive oil (to caramelize the shallots)
- 1 Tbsp. olive oil (to sauté the brussels sprouts)
- Sea salt and freshly ground pepper, to taste
- 3 Tbsp. balsamic glaze
- 3 Tbsp. golden raisins
- 1/4 cup chopped walnuts
Instructions
- Clean and shave the brussels sprouts.
- Thinly slice the shallots. Set them aside.
- Heat 1 teaspoon of olive oil over medium heat in a skillet. Add the shallots and cook until tender and light brown in color, being careful not to char them. Set them aside.
- Add 1 Tbsp. olive oil to the skillet. Add the shaved brussels sprouts, sea salt and pepper and sauté until tender, about 8-10 minutes.
- Place the Brussel sprouts in a large serving bowl with the shallots and raisins and drizzle with balsamic glaze.
Notes
- Halve and roast the brussels sprouts instead of sautéing them. Preheat the oven to 425 degrees and line a rimmed baking sheet with parchment paper. Toss the brussels sprouts in 2 Tbsp. avocado oil and season with salt and pepper. Roast for 20-25 minutes.
- Sprinkle with some cheese before serving, if not eating dairy free (optional). Crumbled goat cheese or blue cheese are great options.