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!
For this recipe, I used the shredding blade below.
Wash the sprouts. Cut off ends.
Begin the shredding!
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.
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.
Heat some bacon fat in a large skillet. (Or oil or butter)
Here’s where I deviated from Ina’s recipe.
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.
Cook in bacon fat for about five minutes or until onions look glossy and transparent.
Add Brussels sprouts to the mix and give ’em a stir.
Sauté for three minutes or so.
Add bacon crumbles and cook for another two minutes.
Finish off heat with a tablespoon or two of balsamic vinegar. Season with salt and pepper to your tastes.
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.
I hope you enjoyed this post! If you did, please feel free to pin any of the images and to tell your friends all about it on social media! Thank you for stopping by!