Ina Garten’s Sauteed Shredded Brussels Sprouts | Barefoot Contessa | Food Network
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Ina sautes thinly sliced Brussels sprouts in butter and garlic before drizzling with balsamic vinegar!
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Sauteed Shredded Brussels Sprouts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 to 6 servings
Ingredients
2 (12-ounce) packages fresh Brussels sprouts, trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
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) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and saute, 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.
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Ina Garten’s Sauteed Shredded Brussels Sprouts | Barefoot Contessa | Food Network
Categories: Food
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