Easy and delicious way to serve up shredded brussels sprouts. Super easy if you buy them already shredded and even if you shred yourself in the food processor this couldn’t be faster or easier.
A perfect side dish to meats, fish and almost any protein. Although I am a big fan of roasting them this was a very tasty alternative and pan to table in less than 15 minutes!
I kept this vegetarian but you can also throw in diced pancetta and give it a little zing if you don’t want it simply vegetarian.
This is another wonderful recipe from Ina Garten’s book Cooking for Jeffrey.
2 12 ounce packages of fresh Brussels sprouts , I bought them already shredded in Whole Foods or you can do yourself in the food processor with the large slicing disk.
2 Tablespoons unsalted Butter
2 Tablespoons good Olive Oil
Kosher Salt and Freshly Ground Black Pepper to taste — start with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and add as you like
1 Tablespoon Syrupy Balsamic Vinegar–now this is the secret ingredient and don’t leave it out . This is available in most supermarkets today.
Obviously you can cut this recipe in 1/2 and just divide up all ingredients.
Heat the butter and the Olive Oil in a 12 to 14″ inch saute pan over medium high heat. Add the Brussels , 1 1/2 Teaspoon Kosher Salt and 3/4 Teaspoon Pepper and saute stirring occasionally, app. 5-7 minutes. Saute till crisp-tender and still bright green. Taste for Salt and Pepper. Remove from the heat source and stir in the Balsamic Vinegar, season to taste, and serve hot.
*Make sure you buy syrupy balsamic vinegar and not just plain balsamic vinegar. Also don’t over-cook or you’ll have a mushy mess on your hands.