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Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

From: Cooking for Jeffrey and Food Network Magazine

Recipe courtesy of Ina Garten

Watch how to make this recipe.

From: Cooking for Jeffrey and Food Network Magazine

Sauteed Shredded Brussels Sprouts

Name: Sauteed Shredded Brussels Sprouts
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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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) sauté 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.