Sauteed Brussels Sprout Chiffonade

This has become one of our favorite side dishes.  And, oh, so healthy.

First, chiffonade the Brussels sprouts.  If it is for a small group, like my wife and I, just use a chef’s knife.

• Cut them in half
• Lay them face down
• Hold on to the stems
• Roll across the ends with a chef’s knife to create 1/8″ slices.

You can also use a mandolin or a food processor for larger batches.

Sauteed Brussels Sprout Chiffonade

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Sauteed Brussels Sprout Chiffonade Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe CourseSide Dish

Ingredients

• 1 lb Brussels Sprouts
• 2 tbsp ghee
• 1 tbsp extra virgin olive oil
• 1/2 cup walnuts chopped
• 1/8 tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 2 tbsp dried cranberries

Servings:

Units:MetricUS Imperial

Instructions

1. Cut the Brussels sprouts in half, then chiffonade them into 1/8" slices
2. Heat a skillet to medium-high heat
3. Add the ghee and oil letting it come to a shimmer
4. Add the Brussels sprouts and walnuts.
5. Sprinkle them with fresh ground nutmeg.
6. Turn them over every few minutes but not too often. Do not stir fry them. Let them sit in contact with the skillet letting them carmelize.
7. When they are cooked to your liking, splash them with the lemon juice and fold in the dried cranberries.
8. Turn once more and serve immediately.

Recipe Notes

This can be made keto by leaving out the dried cranberries

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