Shaved Brussel Sprouts with Leeks, Almonds and Parmesan

By Chako  ,   

August 17, 2016

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  • Prep: 40 mins
  • Cook: 40 mins
  • Yields: 2 Servings


1Preheat oven to 350F.

2Line a baking sheet with parchment paper and coat with a very thin layer of coconut oil (I rubbed a bit on with a paper towel). Arrange the grated parmesan cheese into various, small, tight circles on the parchment paper and press each one down with your finger. Bake in the oven for approximately 7 minutes or until brown and bubbly. Remove from the oven and place on a cooling rack.

3While the parmesan crisps cook, combine the extra virgin olive oil, apple cider vinegar, lemon juice, and maple syrup in a small bowl. Stir thoroughly to combine and set aside.

4In a large iron skillet, sauté leeks and 1 tablespoon coconut oil over medium-low heat for 3-4 minutes until leeks are soft. Add garlic, chopped apple (not sliced) and thyme and sauté for another 3-4 minutes until apple begins to soften, stirring frequently. Add shredded Brussels sprouts, a large pinch of salt, and one more tablespoon of coconut oil and cook over medium-low heat for approximately 4-5 minutes, stirring frequently. Turn the heat down to low and add the reserved dressing mixture you made earlier, as well as the lemon zest. Stir thoroughly to combine and remove from heat. Season with salt and pepper.


1/2 cup finely grated parmesan cheese

4 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

2 tbsp fresh lemon juice

1 tbsp maple syrup juice

1 leek, green top removed and discarded, rinsed and sliced

3 tbsp coconut oil, divided

3 cloves of garlic, chopped

1/2 tsp fresh thyme, chopped

14 oz. Brussels sprouts, shredded in a food processor

1/2 tsp lemon zest

salt & pepper to taste