Ina Garten Sautéed Shredded Brussels Sprouts

Ina Garten sautéed shredded brussels sprouts take 20 minutes and just Brussels sprouts, butter and balsamic vinegar to make a crisp-tender, bright green side dish. Save this easy make-ahead side dish for Thanksgiving, Christmas or busy weeknight dinners, because it's a fast one-pan sauté with few ingredients.

Cook the shredded sprouts for only 5 to 7 minutes, until they're crisp-tender and still bright green. Go longer and they turn limp and dull, which is exactly the mushy Brussels sprouts people grew up dreading.

Ina Garten came up with this recipe for her husband Jeffrey, who loves crispy, flavorful sprouts and not the overboiled kind from childhood. She shreds them like cole slaw in the food processor, so there's no hand slicing and no coring, and the recipe comes from her book Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Sautéed Shredded Brussels Sprouts

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

140

kcal

Thin ribbons of Brussels sprouts sizzle in butter and olive oil until they're tender with a little bite left. A splash of syrupy balsamic off the heat adds a sweet, tangy finish.

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 (see note)
  

Directions

• Shred the sprouts: Place 2 (12-ounce) packages of trimmed Brussels sprouts in the feed tube of a food processor fitted with a large slicing disk. You don't need to core them, so just process until they're all sliced.
• Heat the pan: Heat 2 tablespoons unsalted butter and 2 tablespoons good olive oil in a very large 12- to 14-inch sauté pan over medium to medium-high heat. A big pan matters here, since the sprouts need room to sauté instead of steam.
• Sauté the sprouts: Add the shredded sprouts, 1 1/2 teaspoons kosher salt and 3/4 teaspoon freshly ground black pepper to the pan. Sauté for 5 to 7 minutes, stirring occasionally, until they're crisp-tender and still bright green.
• Finish and serve: Take the pan off the heat and stir in 1 tablespoon syrupy balsamic vinegar. Then season to taste with salt and pepper and serve hot.

Tools for this recipe

• Cuisinart 14-cup food processor, Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of balsamic vinegar works best here?

Ina Garten recommends a very good, aged balsamic that's syrupy and almost sweet. A thin, sharp supermarket vinegar will taste harsher, so look for one that coats the back of a spoon.

Can I prep the Brussels sprouts ahead of time?

Yes, you can shred them up to a day ahead. Put them in a plastic bag with a damp paper towel, keep it in the fridge and sauté right before serving.

Do I have to use a food processor?

No, a sharp chef's knife or a mandoline also works if you slice the sprouts thinly and evenly. The food processor is just much faster, and you don't have to core the sprouts.

Can I reheat leftover shredded Brussels sprouts?

You can, but they're best eaten right away while they're still crisp-tender and bright green. If you do have leftovers, warm them quickly in a hot skillet instead of the microwave so they don't go soggy.

What's the most common mistake with this recipe?

Overcooking is the big one, because the shreds go from crisp-tender to limp very quickly. Crowding the pan is the other, so use the largest sauté pan you have and keep the heat at medium to medium-high.