barefoot contessa | Find more great recipes online at emmaer.site/recipes


Serves 6-8 | Level: Beginner

Sautéed Shredded Brussels Sprouts

From the cookbook:

Cooking for Jeffrey

 

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, 1½ teaspoons salt, and ¾  teaspoon 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.