Healthy Dish For The Weak: Shaved Brussels Sprouts.

One of the things that kicks the most ass about my NYC neighborhood is its adjacency in Chelsea to Trader Joe's.

Being someone with very little time, having the Joe's on my walk home from the subway in the evenings is super convenient. Even more convenient? The pre-prepped organic veggies they have. Makes getting dinner put together pretty quick.  Oh, and somewhat healthy.

Tonight's dinner: Shaved Brussels Sprouts (courtesy of Joe's) with Mushrooms and Pancetta over Goat Cheese Ravioli. (Funny enough, this recipe was very much inspired by the one ON the bag of shaved Brussels sprouts.)

Ingredients (all of which you can get at Joe's):

  • 1 bag shaved Brussels sprouts 
  • 1 package of sliced white mushrooms
  • 1/4 chopped pancetta
  • 1 package goat cheese & sundried tomato ravioli
  • 1 tablespoon balsamic vinegar
  • 1 tsp olive oil
  • Couple splashes of water


  1. Boil water. Dump the ravioli in. Cook for a few minutes, then drain and set aside. (Really, if you don't know how to cook pasta...)
  2. Dump oil in a nice big skillet over medium high heat.
  3. Toss in pancetta. Cook by pushing with a spoon/spatula until golden-y brown-ish. Then take out of the pan. (About 5 minutes.)
  4. Saute mushrooms till they start to get golden-y. (About 5 minutes.)
  5. Toss in the entire bag of shaved Brussels sprouts.  Saute with mushrooms till golden-y. (About 5 minutes.)
  6. Throw in the balsamic vinegar and a few splashes of water from the pasta pot. Let steam and reduce down for about - you guessed it - five minutes.
  7. Scoop over the ravioli.

Serves 2 people. If they really like Brussels sprouts and mushrooms.