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Ina's Sauteed Brussels Sprouts 02:34

Ina prepares an deliciously simple side dish for Thanksgiving.

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All About Brussels Sprouts 02:42

A video guide to selecting, preparing, storing and using Brussels sprouts.

Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

Show: Barefoot Contessa: Cook Like a Pro

Episode: A Barefoot Thanksgiving

Sauteed Shredded Brussels Sprouts

Name: Sauteed Shredded Brussels Sprouts
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
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

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 6 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 6 servings

Ingredients

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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

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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.