I normally use shredded brussels sprouts as the star of a hash…and that’s basically what I’m doing here, just in a more DIY form. Last night, I used shredded brussels sprouts as the base of our weekly bowl supper in lieu of any sort of grain. It kept things light but since you’re actively building your meal, you forget about the carbs that usually graced the bottom of your bowl.
You’re going to use the same pan for each ingredient (because helloooo easy cleanup), but you’ll cook them separately so you can have them in different serving bowls for your buffet style meal. The order of the cooking process will start with the ingredients that take the longest to cook and can be served at closer to room temp. Start by sautéing an onion low and slow. You don’t have to go all the way caramelized, but get em close. I’m going to go spicy(ish) for the rest of the meal so you’ll be happy to get these on the sweeter side for some balance. Set aside. When that’s done, get to sautéing mushrooms and set aside. I used a frozen medley, but fresh work as well. Now, sauté one bag of shredded brussels sprouts with some olive oil, salt, pepper, and crushed red pepper. Set aside. Finally, brown up some sliced chicken sausage (I used a parmesan mushroom variety but any will do) and – you guessed it – set aside. Make a quick aioli by stirring together mayo, grated garlic, and paprika. Serve with some shredded parmesan and avocado.
This was definitely a clear-out-the-fridge meal, but it worked. It worked so well that there were zero leftovers. The aioli had an almost smoky flavor that went very well with the onions. We’ve heard of sweet and spicy, but sweet and smoky is where it’s at. It was nice having a bowl meal that was carb-free. It was kinda like a hot salad…only “hot salad” sounds disgusting, which this was definitely not. Without the carbs, this isn’t the comfort food of winter, but it does have some deeper flavors, making it an ideal meal as we transition into fall.