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Sauteed Shredded Brussels Sprouts

Sauteed Shredded Brussels Sprouts
PREP TIME
10 min
COOK TIME
5 min
YIELDS
6 servings

Easily transform (and disguise) your Brussels sprouts as a salt-and-peppered side sautéed with butter and olive oil, finished off with syrupy balsamic vinegar.

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Ingredients

2
(12-oz) packages Brussels sprouts, ends and brown leaves trimmed
2
Tbsp unsalted butter
2
Tbsp good olive oil
Kosher salt and freshly ground black pepper
1
Tbsp syrupy balsamic vinegar
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Directions

Notes

Cook's Note: Because you're shredding the Brussels sprouts, there's no need to core them.Place the shredded Brussels sprouts in a plastic bag with a damp paper towel for up to a day.

Step 1

Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they’re all sliced.

Step 2

Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

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