Sautéed Shredded Brussels Sprouts
Ina Garten explains that her husband, Jeffrey, “loves Brussels sprouts; not those mushy overboiled things our mothers used to make but rather sautéed or roasted Brussels sprouts that are flavorful and crispy. I decided to shred some sprouts like cole slaw and sauté them in a little butter. Instead of slicing the sprouts by hand, I put them through the feed tube of my food processor fitted with the slicing disk. Easiest Brussels sprouts ever!”
Ingredients
- 2 packages (each 12 oz./375 g) fresh Brussels sprouts, trimmed
- 2 Tbs. unsalted butter
- 2 Tbs. good olive oil
- Kosher salt and freshly ground pepper
- 1 Tbs. syrupy balsamic vinegar (see note)
Directions
Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don’t need to core them.) Process until they’re all sliced.
Heat the butter and olive oil in a very large (12- to 14-inch/30- to 35-cm) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 tsp. salt and 3/4 tsp. pepper and sauté, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot. Serves 4 to 6.
NOTE: There are many grades of balsamic vinegar. You want a very good aged vinegar that is syrupy and almost sweet.
MAKE AHEAD: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Sauté before serving.
Reprinted from Cooking for Jeffrey: A Barefoot Contessa Cookbook. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.
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