Sauteed Shredded Brussels Sprouts

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
Save Recipe


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 


  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sauteed Shredded Brussels Sprouts

Roasted Brussels Sprouts

Balsamic-Roasted Brussels Sprouts

Brussels Sprouts with Bacon

Roasted Brussels Sprouts

Beautiful Brussels Sprouts

Brussels Sprouts Gratin

Brussels Sprouts-in-a-Blanket