Recipe courtesy of Ina Garten
From:
Cooking for Jeffrey
Recipe courtesy of Ina Garten
Episodes:
Taste of Home,
Cook Like a Pro: Thanksgiving Sides,
A Barefoot Thanksgiving,
and
Thanksgiving Sides 2.0
From:
Cooking for Jeffrey
Sauteed Shredded Brussels Sprouts
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 126
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 10 mg
- Sodium
- 292 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 126
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 10 mg
- Sodium
- 292 mg
Ingredients
Directions
- 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.
