Shredded Gingered Brussels Sprouts
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor
Ingredients
- 1 pound fresh Brussels sprouts (about 5-1/2 cups)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 tablespoon minced fresh gingerroot
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 2 tablespoons water
- 1/4 teaspoon pepper
Reviews
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Not a fan of this. I much prefer simple Brussel sprouts with butter and salt
So good! This is our favorite way to make brussel sprouts. Mine don't brown (use hard anodized pan) but I guess that doesn't matter. I leave out the salt and it's still good! We've also tried the curry variation - also a winner. Thank you so much for sharing this with us. This is our new favorite recipe and we have it once a week or more. Can't wait to try other variations.
So easy and delicious. I used bermuda onion because it was what I had on hand, and microplaned my ginger because it was frozen. Definitely going to be a menu staple from now on!
Used scallions instead of white onion and finished it off with some balsamic glaze!
This was a nice change from my normal Brussels sprouts. It was easy to make and a good mix of flavors.
So very tasty. Such a different taste than just plain ole brussels sprouts. A new family fav.
Always looking for ways to get those veggies in--this is a great recipe! The shredding added a whole new taste dimension.
This is an excellent, healthy side dish! I ended up using too much ginger, which I will be sure to not do in the future. The Chinese students I host loved the strong ginger flavor, but it was overbearing for the rest of us. Stick to the recipe as is - it's a winner!
Great flavor profile. I was confused over the directions, and I sauteed the Brussels Sprouts in the oil instead of in a dry pan. I will make these again, for sure.