The theme for Monday Posts in March is Winter Vegetables.

These will be mainly cruciferous vegetable: broccoli, Brussels sprouts, cauliflower, and cabbage.

Once my winter squashes / pumpkins are done we enjoy all of these winter veggies right up until asparagus season.

These are simple, easy recipes – no detailed photos, etc.

Shredded Brussels Sprouts with Leeks

Something different for Brussels sprouts: the quick frying leaves them slightly crisp for a refreshing change.

Scale

Slice off stem end of sprouts and remove any wilted or damaged leaves.
Thinly slice the sprouts, cutting the larger ones in half first.
Trim the leek, cut in half the long way.
Thinly slice half of the leek, reserving the rest for another use.
Heat oil in a medium nonstick skillet over medium-high heat.
Add leeks and sprouts.
Sauté until they start to develop brown spots but are still crisp tender, about 7 minutes, stirring often.
Remove, sprinkle with sea salt and serve.

Substitute a thinly sliced, small onion for the leek.

Keywords: sliced Brussels sprouts, fried Brussels sprouts

That’s it