Shaved Brussel Sprouts with Lemon & Pine Nuts
Can you believe that Thanksgiving will be here in three weeks? I used to think it somewhat silly that some turkey would get a Presidential Pardon shortly before Thanksgiving. When I think of it now, what did the turkey do so wrong that he needed a pardon anyway? I think the correct term is “clemency”, an act of mercy.
As the holidays approach, you’ll start seeing magazine articles that offer holiday survival tips. They’ll suggest that you eat the crudité, sans the dip. Or have smaller portions. Or pass on dessert. Are they for real? Instead I ask, “Why survive the holiday season when you can celebrate it with delicious, healthy food?” Growing up in an Italian family, our holiday gatherings were more like feasts. Even after adopting a plant-based diet, I still approach any special occasion as if it were a feast. Over the next few weeks I will be working up dishes for your Thanksgiving table – Shaved Brussel Sprouts, Roasted Root Vegetables, Stuffing with Mushrooms, Garlic Smashed Potatoes and Pumpkin Custard. I like to make enough for me and Bruce to have as our main meal and still have plenty to go around as side dishes for everyone else. My hope is that they’ll see how tasty plant-based food can be . . . then maybe they’ll pass on the turkey this year . . . and pass along a serving of clemency to some lucky bird next Thanksgiving.
Today’s recipe is for Shaved Brussel Sprouts with Lemon and Pine Nuts. We’ll have this for dinner tonight alongside baked white potatoes and yams. I bought an entire stalk of Brussel sprouts at Trader Joe’s, just for curiosity’s sake. I never really thought about how Brussel sprouts are grown, so this was kind of fun. The center stalk is as strong as a piece of lumber. You simply cut off the sprouts and throw the stalk away. The recipe calls for shallots, but you can use any strong-flavored onion. I put a light coating of olive oil in the skillet, but you can use one or two tablespoons if you like. Stay tuned for more Thanksgiving recipes. Thanks for being Vegi-curious.
1-1/2 pounds brussels sprouts, outer leaves removed
1 to 2 tablespoons olive oil
2 cups thinly sliced shallots or other strong onion
6 garlic cloves, thinly sliced
4 tablespoons pine nuts, toasted, divided
2 tablespoons fresh lemon juice
Slice brussels sprouts by placing in feed tube of processor fitted with thin slicing disk or slice by hand using a chef’s knife.
Coat non-stick skillet with olive oil. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts; increase heat to medium-high and sauté until tender, about 8 minutes. Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.