Brussels Sprouts: Shredded and Sautéed

Brussels Sprouts: Shredded and Sautéed

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Brussels sprouts!

Like asparagus, Brussels sprouts have been an acquired taste for me.

I only started to eat them voluntarily in the past couple years and shredded is by far my favorite preparation.

It was only recently that I discovered the name of the little cabbage-like veggie was Brussels sprouts, not brussel sprouts. I did not make the mental connection to the Belgian capital.

Here is a photo of a Brussels sprout stalk that I took back in 2010. I found this stalk at Trader Joe’s and I’m pretty sure my jaw dropped. Wait, so that’s how Brussels sprouts grow?

According the Encyclopaedia Britannica, Brussels sprouts were first described in 1587. You can read more about them at britannica.com.

The following recipe is another one of Ina Garten’s. She is one of my favorite tv chefs. You can find the recipe here.

If you’ve watched Barefoot Contessa, you know Ina often uses her food processor. I am starting to understand why. It saves you so much work! I have a Cuisinart 11 cup model that I bought at Costco and I love it!

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For this recipe, I used the shredding blade below.

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Step one:

Wash the sprouts. Cut off ends.

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Step two:

Begin the shredding!

shredding_brussels_sprouts

As you may be able to see in the above gif, the shredding was quite large when inserting the sprouts in whole.

So I quartered them. This resulted in a finer shred.

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All done?

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Well, not quite. I picked out the larger pieces and sliced them up to be more uniform in size with the rest of the sprouts.

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Step three:

Heat some bacon fat in a large skillet. (Or oil or butter)

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Here’s where I deviated from Ina’s recipe.

Step four:

Add about a half cup of frozen mirepoix to the pan.

This gives the Brussels sprouts a little bit more of a mix of flavors.

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Step five:

Cook in bacon fat for about five minutes or until onions look glossy and transparent.

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Step six:

Add Brussels sprouts to the mix and give ’em a stir.

Sauté for three minutes or so.

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Step seven:

Add bacon crumbles and cook for another two minutes.

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Step eight:

Finish off heat with a tablespoon or two of balsamic vinegar. Season with salt and pepper to your tastes.

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This recipe is my favorite for Brussels Sprouts because it cuts a lot of the bitterness by adding smokiness and acidity.

I will be trying out a similar recipe with paprika and lemon later this month which I found on the kitchn.

Brussels Sprouts: Shredded and Sautéed

Brussels Sprouts: Shredded and Sautéed

Ingredients

  • 1 pound Brussels sprouts, ends and funky leaves trimmed
  • 1 tablespoon bacon drippings (or oil)
  • 1/2 cup frozen mirepoix mix (diced celery, onion, carrots)
  • 3-5 slices of bacon, crumbled
  • 1-2 tablespoons of balsamic vinegar
  • Salt and pepper

Instructions

  1. Wash the sprouts. Cut off ends. Quarter them if you want a fine shred.
  2. Shred the sprouts in food processor.
  3. Heat bacon fat or oil in large skillet.
  4. Add mirepoix and sauté for five minutes, or until onions are transparent and glossy.
  5. Add Brussels sprouts to the mix and give ’em a stir. Sauté for three minutes or so.
  6. Add bacon crumbles and sauté for another couple minutes.
  7. Off heat, stir in balsamic vinegar. Add salt and pepper to taste.
  8. Serve warm.
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Z.Y. DOYLE

Howdy! We are a two-sister writing team in sunny Arizona. We are authors, photographers, and Woof Trekkers. Read our blog for posts about food, positivity, pets, self-publishing, and travel.
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