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Sautéed Shredded Brussels Sprouts




Source of Recipe


"Cooking for Jeffrey" by Ina Garten


Recipe Introduction


These were delicious and so much easier to get “right” than steaming & sautéing or roasting. Doing sprouts either of those ways can so easily result in overcooked sprouts. This way you are “in contact” with them all the time and can judge them so much better. You get a nice caramelization and char without them getting mushy. Instead of a butter/oil mix, I used ghee.


Recipe Link: https://barefootcontessa.com/recipes/saut%C3%A9ed-shredded-brussels-sprouts

List of 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 [I used Saba]


Recipe



You can either slice the sprouts in a food processor using the large slicing disk or you can slice them by hand. They don’t need to be cored.

In a sauté pan that will hold all of the sprouts, heat the oil and butter over medium to medium-high heat. When hot, put in the sliced sprouts, 1 1/2 t. salt and 3/4 t. pepper and sauté, tossing and stirring as needed for about 5-7 minutes. The sprouts should be slightly charred and crisp-tender. Remove the pan from the heat and drizzle with the balsamic vinegar. Taste and adjust seasoning, if needed.

Serves 4-6