I can't believe I'm posting a recipe featuring brussels sprouts because as a kid I HATED them, but oh how the years have mellowed me, because they're truly now one of my favorites. And this crispy, savory but slightly sweet version, is one of my favorite new ways to enjoy them. If you're looking to spruce up your Brussels sprouts repertoire, this easy recipe may be just the thing!
For many people, Brussels sprouts are a must-have at Thanksgiving, but sometimes they can be hard to pull off. Roasting them is great and easy, but there's often a lot of competition for oven space on that day what with the turkey, stuffing, sweet potato casserole etc. Boiling them can be good too, but it's often tricky to manage getting them out on time with all the other stuff and you're left with either undercooked rocks or soggy, over cooked, tasteless spheres. Enter the shredded sautéed Brussels sprout, a thing of perfection on so many levels. Not only can you either buy them already shredded or shred them yourself the day before and leave them in a plastic bag in the fridge, but you can cook them at the very last minute since they only take about 7-8 minutes in total, ensuring that what you're serving with your holiday meal is hot, crispy, light and immensely flavorful! Amazing what just a little balsamic vinegar can do!
But don't just save these for your holiday meals--they're perfect for busy weeknights as well and too good to enjoy only once or twice a year. And so good for you too! Pull out that food processor and get yourself into sauté mode tonight.
Balsamic Sauteed Shredded Brussels Sprouts
Makes 6 servings if this is the only veggie side you're serving, but this would go a lot farther if you have a lot of other side options
The Brussels sprouts are a breeze to shred in the food processor. If you don't have one, you can also slice them by hand very thinly, but it will take considerable time.
Prep Time: 10 minutes; Cook Time: 7-8 minutes
- 1 ½ pounds fresh Brussels sprouts, trimmed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons good balsamic vinegar
1. Fit your food processor with the slicing disk and place the sprouts in the feed tube to slice them up.
2. Heat the butter and oil in your largest skillet (preferably with high sides) over medium-high heat. Add in the shredded sprouts, salt and pepper and sauté for 7-8 minutes, stirring often until they are crisp-tender and very green. Remove from the heat, stir in rhe balsamic vinegar and serve immediately.
Note: Recipe adapted from Cooking for Jeffrey by Ina Garten. I tinkered around with some of the proportions, cutting some salt and upping the amount of balsamic.