Sauteed Shredded Brussels Sprouts

 

Sautéed Shredded Brussels Sprouts

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note from Melissa:  I used balsamic glaze instead of vinegar

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.