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Shaved Brussels Sprouts with Pecorino and Pine Nuts

4 servings

Brussels sprouts take on a whisper-light and subtle character when they are shaved. If your knife skills are in the pro league, it can be meditative to stand and chop, chop, chop. But for those of us with less-than-professional skills, the fine blade of a food processor is our best friend for this recipe.

Ingredients

  • 1 lb/450 g Brussels sprouts
  • 1 oz/30 g Pecorino cheese
  • 1 lemon
  • 1/2 cup/125 mL pine nuts
  • 1/4 cup/60 mL olive oil
  • Salt and pepper
The Obesity Code Cookbook © 2019 Jason Fung & Alison Maclean
First Published by Greystone Books Ltd.

Directions

  1. Assemble, prepare, and measure ingredients. Discard any brown or yellow leaves from Brussels sprouts. Using a box grater, microplane grater, or the finest slicing blade of a food processor, shave sprouts as finely as possible. Grate Pecorino very finely. You want flakes, not chunks. Juice lemon.
  2. Place pine nuts in a small nonstick pan and lightly toast over medium heat until they release their nutty scent, 1-2 minutes. Be careful not to burn them. Remove from heat and let cool in the pan.
  3. In a large bowl, toss shaved Brussels sprouts with grated Pecorino, 3 tablespoons of lemon juice and olive oil. Season with salt and pepper. Sprinkle pine nuts over top. Serve immediately.