Sauteed Shredded Brussels Sprouts

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

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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 aged balsamic vinegar
Directions
  • 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.

  • Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving.

  • Photograph by Johnny Miller


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    This recipe is featured in:

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