Sauteed Shredded Brussels Sprouts

Christmas is coming up and I wanted to bring you a couple of wonderful side dishes that I'll be serving this year.

One of my favorite celebrity cooks is Ina Garten, the Barefoot Contessa.

I have seen her in person at book signings and talks several times, and own several of her cookbooks. I just love her style of cooking.  She takes simple food and makes them fabulous.  Plus, her recipes are so well thought out and accurate that you can't go wrong with them!

A perfect example of taking something simple and making it fabulous is this wonderful side dish of Brussels spouts.  I saw her cooking on the Food Network the other day with Bobby Flay (another favorite) and they were mixing their two styles for a Thanksgiving feast.  Ina threw together this side dish in a matter of minutes on top of the stove.  Who doesn't love cooking something on the stove when all the prime real estate in the oven is taken?  

Back to the recipe...it has 5 ingredients.  Yep! 5 INGREDIENTS of which salt/pepper, oil, and butter are three of them.  This dish couldn't be easier.  But yet, it tasted spectacular!  Shredded Brussels sprouts are sauteed in a skillet in oil and butter, then seasoned and drizzled with a syrupy balsamic vinegar.  That's it!  SIMPLE!  Oh!  and you can make start them the day before.  I love make ahead dishes.  It save you so much time during the main event! (See my Kitchen Tip below.)

Kitchen Tip: MAKE AHEAD IDEA - You can shred the Brussels sprouts a day ahead and place them in a plastic bag with a damp paper towel.

You might be saying "Oh, I don't like Brussels sprouts!"  Well let me tell you, these will convert anybody into a Brussels sprouts lover.

Enjoy!



Sauteed Shredded Brussels Sprouts

source:  Ina Garten via FoodNetwork.com

serves 6


2 (12 ounce) packages Brussels sprouts, ends and brown leaves trimmed
2 Tablespoons unsalted butter
2 Tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 Tablespoon syrupy balsamic vinegar

Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc.  (There is no need to core them.)  Process the Brussels sprouts until they're all sliced.

Place the butter and olive oil in a large (12 inch) saute pan and heat it over medium heat.  Add the Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green.  Stir in the balsamic vinegar, season to taste and serve hot.

Cook's Note:  Because you're shredding the Brussels sprouts, there's no need to core them.  Place the shredded Brussels sprouts in a plastic bag with a damp paper towel for up to a day.