Kid-Friendly Brussels Sprouts

These brussels sprouts actually taste a little sweeter when prepared this way, and the sulfurous odor that can occur when you cook them whole is avoided. This recipe is extremely tasty and will become a family favorite if served regularly. When you see brussels sprouts sold on the stalk at the store (more common in the fall), buy them and have your kids help prepare by taking the sprouts off the stalk while you shred them. So easy, and yet so healthy and delicious!
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1 lb brussels sprouts, shredded (about 5 cups) 2 tsp olive oil 1 tbsp fresh garlic, finely chopped 1/4 cup water 1/2 tsp kosher salt (or to taste)


1) Trim ends of sprouts if they are brown. Shred brussels sprouts in a food processor or chop roughly but small.
2) Heat a skillet (or wok with a lid) with olive oil and garlic. Sauté for 1 minute. Add shredded brussels sprouts and water. Cover and cook for 2 to 3 minutes, then remove the lid. Stir and continue cooking until the vegetables start to brown. (Exact cooking times will vary with the amount of vegetable and the size of the pan used.)
3) Add salt and pepper (optional) to taste. Garnish with pomegranate seeds or toasted nuts (optional).