Brussels Sprouts Leaves With Shallots And Crispy Parsnips
- 1 parsnip
- 1 shallot, diced
- 5-7 brussels sprouts
- extra-virgin coconut oil
- extra-virgin olive oil
- sea salt
- ground black pepper
- Preheat oven to 425 degrees Fahrenheit. With a vegetable grater, gently peel the parsnip into thin strips. Drizzle the strips with a touch of olive oil, salt, and pepper and place in a baking pan. Bake for 20-25 minutes or until crispy (keep a careful eye on them).
- In the meantime, prepare the sprouts by cutting off their ends and removing each leaf. You will use the leaves for the salad so keep them all in a bowl as you peel.
- In a medium skillet, heat 1 tablespoon coconut oil and toss in the diced shallot. Let the shallot sizzle for 2-3 minutes before tossing in the leaves. Saute this mixture for 5-8 minutes, seasoning with a pinch of salt and pepper as you go.
- When the parsnip strips are finished, remove from oven and sprinkle on the warm leaves! Serve immediately and enjoy.
parsnip, shallot, brussels sprouts, extravirgin coconut oil, extravirgin olive oil, salt, ground black pepper
Taken from food52.com/recipes/31312-brussels-sprouts-leaves-with-shallots-and-crispy-parsnips (may not work)