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.