This recipe is a good example of simplicity at its best. Shaving the brussels sprouts just means slicing them extremely thinly, but it always amazes me that by changing the texture and shape of the vegetable, everything else seems to change, too. After roasting them, the sprouts are crunchy and salty, and will almost melt in your mouth. I never make enough of this dish!
Use a very sharp knife to trim off the base of each brussels sprout. Cut each sprout in half lengthwise, then cut each half crosswise into extremely thin slices, almost like shavings. Place in a rectangular baking dish.
Slice the scallions as thinly as possible, add to the brussels sprouts, and toss to mix. Drizzle with the oil and sprinkle with the thyme,
© 2015 All rights reserved. Published by Weldon Owen.