Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten
Show: The Bobby and Damaris Show | Episode: Taste of Home
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15 min
15 min
4 to 6 servings


  • 2 (12-ounce) packages fresh Brussels sprouts, trimmed
  • 2 tablespoons unsalted butter 
  • 2 tablespoons good olive oil 
  • Kosher salt and freshly ground black pepper 
  • 1 tablespoon syrupy balsamic vinegar 
Sauteed Shredded Brussels Sprouts


Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.

Heat the butter and olive oil in a very large (12- to 14-inch) saute pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.