Shredded Brussels Sprouts are ready from pan to plate in only 5 minutes!
Sooo…maybe I spoke too soon about the weather. It is only 43 degrees right now! Brrrrr… It was pretty chilly last night too, and the weather made me want to make some warmer, heartier dishes, and when looking through fridge, I found the brussels sprouts, and they went right on the counter.
in the oven with a little bacon, but I wasn’t feeling that – it would have taken way more time and effort than I was willing to put in. I compromised with myself, and decided I’d just shave the sprouts and toss them in a pan with a little oil, salt and pepper and balsamic vinegar. Brussels and balsamic are a classic combination of flavors. The sweetness of the balsamic plays well against the bitterness of the brussels sprouts – a perfect marriage! roast my brussels
There are three ways to shred brussels sprouts; a food processor, by hand, or to buy them pre-shredded from the grocery store. Shredding brusses sprouts by hand is super easy. Just cut them in half, remove the stem and the outer leaves, and slice. Make sure to save the outer leaves for
Brussels Sprouts Chips! Brussel chips are just like kale chips, but tiny! I used them last as a little crunch on my Cheesy Polenta with Roasted Fall Veggies.
If you’re preparing these ahead of time for Thanksgiving, shred the brussels, and place in a ziplock bag or tupperware container, so that when it comes to dinner time you can just dump and go!
1 1/2 lbs fresh brussels sprouts, shredded
1 tbsp butter
2 tbsp oil
1 tsp salt
1/2 tsp pepper
2 tbsp good balsamic vinegar
1 tbsp honey
In a small bowl, mix honey and balsamic vinegar and set aside.
Heat oil and butter in a large non-stick pan over medium high heat.
When shimmering, add brussels sprouts and salt and pepper and cook, stirring occasionally for 5-6 minutes or until tender.
Turn off heat and stir in balsamic-honey mixture and stir to combine. Serve immediately.
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