Sauteed Shredded Brussels Sprouts

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon syrupy balsamic vinegar
Directions
Watch how to make this recipe.
  • 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.

  • 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.

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.


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    This recipe is featured in:

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