I keep finding new ways to appreciate brussels sprouts. I love them roasted, but lately I’ve been shredding them. Thinly sliced, the sprouts can be quickly sautéed.
The method maintains their texture, their bright, slightly bitter taste and their nice green color.
This dish is a perfect example. The sprouts are mixed with caramelized onions and broken spaghetti. The ingredients are few and simple, but the dish is a complex mixture of flavors, with the sweet bite of the onions complementing the sprouts.