Williams Sonoma Williams Sonoma Home Pottery Barn Pottery Barn Teen Pottery Barn Kids West Elm Rejuvenation Mark & Graham GreenRow

Sautéed Shredded Brussels Sprouts

Rated 5 out of 5
(1)
Read Reviews >

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!”

Prep Time 10 minutes
Cook Time 7 minutes
Servings 4 to 6

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.

Rated 5 out of 5 by from Delicious! Our burgeoning 7th grade chef made these all by himself. They were delicious and a nice change from our usual roasting or air frying. Very, very easy. We forgot to do the prep w the cuisinart the day before so were in a time crunch on the big day. These came together easily and tasted great.
Date published: 2020-12-01
  • y_2025, m_5, d_20, h_6
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.42
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.sauteed-shredded-brussels-sprouts, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 41ms
  • REVIEWS, PRODUCT