Shredded Brussels Sprouts

Our go-to cooking method for Brussels sprouts is to roast them. A couple of the cooking shows I watched over the last month though did a cooktop preparation of shredded sprouts. I was low on oven space one Saturday night and thought it was worth a try.

Shredded Brussels Sprouts
Servings: 10-12
Prep time: 15 minutes
Total time: 30 minutes

Ingredients:

  • 2 1/2 lbs. Brussels sprouts
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 Tbsp. balsamic vinegar or lemon juice

Directions:

  1. Trim the bottom of your Brussels sprouts, removing any excess stem. Don’t worry if a leaf or two fall off.
  2. Fit a food processor with the slicing disk. Fill the feed tube of the processor with whole sprouts and processor. Repeat until you’ve shredded the lot. I had to empty the processor once due to the amount of sprouts I was cooking.
  3. Heat butter and olive oil in a dutch oven over medium heat until bubbly. Add the shredded sprouts, salt and pepper to the pot. Toss everything together in the pot and ignore for 4 minutes.
  4. Give the sprouts another good toss and once again ignore for 4 minutes.
  5. Toss once again and then taste. The sprouts should be tender; if not give them another minute or two.
  6. When cooked to your liking remove from the heat, add the balsamic vinegar and toss until well distributed.

Notes:
This recipe can easily be halved. I basically doubled the quantities in recipes I found to come up with this.

Recipes consulted include this one from Alton Brown, one from epicurious.com, and one from Ina Garten.

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