You didn't really think Brussels sprouts needed to be cooked whole, did you? It's too risky. Trying to find the sweet spot between cooked enough and obliterated into a cabbagey mush can be harder than mastering the perfect pie crust. And there's no need.
Take a nice, heavy knife. Cut off the hard stem ends and chuck them. Then slice the sprouts in half lengthwise. Lay them flat on a cutting board and shred them with your knife into even slivers. That's it.
You could pair the sprouts with any number of complicated accompaniments, but, um, why? So long as you saute them over an assertive enough heat they'll begin to brown and curl, giving you all the flavor you need. A sprinkling of coarse salt doesn't hurt.
And if you want to toss in a toasted nut or two, by all means do. But you really shouldn't feel obligated.
Recipe for Super-Simple Shredded Sautéed Brussels Sprouts, with optional walnuts
Brussels sprouts get a bad rap, but it's really not deserved. A little knife work and a quick saute in a hot skillet is all that's needed to make these little cabbages tender and tasty. That's really it. They're even, dare I say, pretty.
1 pound very fresh Brussels sprouts, hard stem/core removed from bottom
2 tablespoons olive oil
1/2 cup toasted walnuts, optional
Generous sprinkling coarse salt & freshly ground black pepper
Lemon juice, if desired
Cut the sprouts in half lengthwise. Use your knife to cut into thin slivers so the sprouts shred and fall apart.
Heat a heavy skillet over medium-high heat and slick with the olive oil. When the oil starts to shimmer, scrape in the slivered sprouts. Saute, tossing with tongs, 3 to 4 minutes, or until the vegetables turn bright green and begin to brown deeply on the edges. Toss in walnuts, if using, and saute one minute longer.
Serve with a generous sprinkling of coarse salt and fresh pepper. Season with a little fresh lemon juice, if desired.