Recipe courtesy of Sara Moulton

Shredded Brussels Sprouts

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1 pound brussels sprouts, trimmed of stems and coarse outer leaves

4 tablespoons (1/2 stick) butter

Salt and pepper

Balsamic vinegar, to taste

Grated Parmesan


  1. By hand or in a food processor shred sprouts. Melt butter in large skillet over medium heat. Add sprouts and saute until tender but still crisp. Add balsamic vinegar and sprinkle with parmesan cheese.;