Side Dishes
- Butternut Squash Gratin
- Classic Sage and Rosemary Stuffing
- Gluten-Free Stuffing with Apple, Sausage and Kale
- Green Bean Bundles with Bacon and Brown Sugar
- Haricots Verts with Hazelnuts and Dill
- Herb and Apple Bread Pudding
- Make-Ahead Mashed Potatoes
- No-Wilt Brussels Sprout Salad
- Un-Canned Cranberry Sauce
- Sautéed Shredded Brussels Sprouts
- Mashed Butternut Squash
- Potato-Fennel Gratin
- Ina's Cornbread Stuffing
- Sweet Potato Soufflé with Spiced Pecan Topping
- Spinach, Pear and Pomegranate Salad
- Roasted Brussels Sprouts with Dried Cranberries and Pecans
- Lemony Winter Greens with Parmesan
- Mashed Potatoes with Garlic and Caramelized Shallots
- Honey-Dijon Carrots with Hazelnuts
- Rosemary-Lemon No-Knead Bread
- Perfect Popovers
- Classic Brioche
- Roasted Parsnips and Radishes
- Focaccia with Cherries, Honey and Thyme
Sautéed Shredded Brussels Sprouts
Sautéed Shredded Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Servings: 4 to 6
Ina Garten explains that her husband, Jeffrey, “loves Brussels sprouts; not those mushy overboiled things our mothers used to make but rather sautéed or roasted Brussels sprouts that are flavorful and crispy. I decided to shred some sprouts like cole slaw and sauté them in a little butter. Instead of slicing the sprouts by hand, I put them through the feed tube of my food processor fitted with the slicing disk. Easiest Brussels sprouts ever!”
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.
- MAKE AHEAD: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Sauté before serving.
- Reprinted from Cooking for Jeffrey: A Barefoot Contessa Cookbook. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.