Mr. Meatified still says he hates brussels sprouts. But he loves them when they’re cooked like this. Slicing the brussels sprouts super finely makes them caramelize all over instead of just on the outside and the lime juice creates a tangy glaze. Topping them off with crispy shallots makes these “mini cabbages” crispy-crunchy and downright addictive! Brussels are packed with vitamin K and vitamin C, to boot, making them a badass vegetable when it comes to potent anti-inflammatory benefits!
- Yield: 4 Servings
- 2 shallots
- 2 tbsp (30 ml) coconut or avocado oil, divided
- 1 lb (454 g) brussels sprouts
- ½ tsp salt
- ¼ cup (60 ml) fresh lime juice (about 2 limes)
- Peel the shallots and cut each in half. Slice the shallots finely. In a large skillet over low-medium heat, add 1 tablespoon (15 ml) of oil. When the oil is hot and beginning to shimmer, add the shallots and toss them in the oil to coat, then spread them out in a single layer. Cook until golden, stirring frequently to avoid burning, about 5–8 minutes. Once the shallots are golden-brown and crispy, remove them from the oil with a slotted spoon and transfer them to a paper towel–lined plate to cool. Watch them carefully as the shallots will burn easily—it’s better to take them out when they still look a little underdone, especially if you’re cooking them in a black skillet!
- Cut the stems from the bottom of each sprout and discard. Pull off any loose leaves and slice the rest of the sprouts finely. Add the remaining oil to the skillet and increase the heat to medium-high. Add the loose leaves and the sliced brussels sprouts to the pan, along with the salt. Cook until the brussels sprouts begin to caramelize at the edges, about 5 minutes. Add the lime juice and toss to coat. Continue to cook until caramelized and just tender, about 8 minutes. Top with the reserved crispy shallots and either serve immediately as a side, or let cool slightly and use as a salad base.