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Saut�ed 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 & saut�ing 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 saut� 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 saut�, 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