Thanks for the link! My husband loves Brussels Sprouts, so I am always on the lookout for new ways to cook it. I have some in the fridge right now I'm going to give this a try for dinner tonight.

Thanks for the simple recipe. :-) I've been collecting recipes for Brussels sprouts recently, and I'll try the recipe as soon as we start harvesting them. I would v-cut the core with a knife and then slice them using a cutting mandolin. -Grainlady

We love brussels sprouts, and roasted with a splash of balsamic vinegar and dried cranberries is delicious.

I've seen numerous recipes for shredded sprouts, just haven't tried them yet.

I have the shredded sprouts ready to go for dinner tonight. Thanks for the recipe. We are having guests so I think it will make a nice bright spot on the plate.

I hope those of you (Cookie8 and Fishymom) who try it aren't disappointed. Do report on how it goes.

Grainlady--the dish WOULD be prettier shredded on a mandolin. The FP sliced them beautifully thin, but at odd angles, of course, which wasn't as attractive. But I was in a hurry. If slicing the core whole doesn't work, I will try cutting an X in it another time.

I don't normally post on this forum, but I noticed the topic and just wanted to add a comment. I don't core my Brussels sprouts when I make the recipe linked below. Although the recipe calls for a food processor, I slice them on the mandoline from the top to the bottom which leaves the heaviest part of the core as a remainder to be tossed.

This recipe has been enjoyed by people who usually don't like Brussels sprouts and make a good side dish, an interesting base for an Asian style dish with the protein of your choice or as an entree when mixed with pasta and a protein.

Here is a link that might be useful: Saute from Epicurious

Well, I thought I could use this recipe to convert the family...didn't work. It will be a recipe kept for guests and I may be officially done with trying new ways to get my family to eat them. At least my husband gave a "I finished my serving and prefer them like this over any other way."
When I saw the last post I almost thought "I'll try them in an Asian dish!!!" No, I think I am done. A person can only be rejected so many times...
BTW, I liked them.

Another method you could try that omits the sharp core flavor that turns some people off on Brussels sprouts is what my family calls "football sprouts" because the prep work is labor intensive and I usually do it while watching a football game or other sports event on TV.

Rinse and drain large brussels sprouts. Cut about 1/4 inch horizontally off the stem end of each sprout and begin peeling off the individual leaves. When difficult to peel farther, trim off another 1/8 inch and continue removing leaves. Repeat to peel as many leaves as you easily can from sprouts; discard entire remaining cores.

Now you have a pile of delicately flavored leaves that can be sautéed in olive oil with shallots or herbs or steamed. Most often, I put them in a glass casserole, add a couple of spoonfuls of water, cover and cook on high in the microwave until done; then drain and dress with browned butter.

You'll need to buy an additional 50% more than when preparing the whole sprouts since you can end up discarding up to a third of their volume.

Cookie8
I have a few recipes I count as winners because DH only grimaces when he terms them "acceptable." Sounds like sprouts of any kind are in that category for your clan.

Ruthanna,
Don't know if I could force myself to throw away that much of the center. But I may try it the next time I get some big leafy ones.Certainly is pretty in your photo.

Fun2Bhere
I like the idea of slicing on a mandolin top to bottom so as to leave the core. I hadn't considered that--just assuming I would slice across the sprout. Duh! Good idea.

My previous fav way to fix sprouts was to sauté or roast them in oil & butter and (usually) top with grated parmesan. Sometimes, as several suggested, I have added nuts and/or onions. For me, this simple method is a tie with that. These are even pretty good cold.

Any of these ways would be much better than the mushy boiled sprouts I ate (or didn't) as a child.

I made the shredded Brussels Sprouts the other night and I loved them! My husband thought they were OK, but said I didn't have to make them again, he's good with my regular roasted Brussels Sprouts.

I make them with bacon and raisins plus a splash of vinegar. I'm still not a huge fan, but spouse loves them so I do them from time to time.

One more comment on this thread. I was astonished at how DIFFERENT brussels sprouts tasted fixed this way. Almost, as my father would have said, "a whole nother vegetable."
Milder, just different. Totally different from the roasted or sautéed ones.

Now If I could do that to carrots. . . . .

Trader Joe's sells shredded brussel sprouts (in a bag in produce section). I think $1.99 but could be wrong on that. Having shredded those little suckers once, I will only buy them pre-shredded!

If your Wegmans store has a fresh vegetable prep booth, they also sell store-shredded and cleaned and quartered Brussels sprouts. I have seen them but not priced them.