Sautéed Shredded Brussels Sprouts

I’m always in the mood for Brussels sprouts, but I especially look forward to having them for Thanksgiving and Christmas. This recipe is another Ina Garten inspiration from her newest cookbook, Cooking for Jeffrey. I’ve adapted it a little bit. I’ve added a little lemon and Parmesan cheese. Who doesn’t like cheese, right? And to make it a little more festive for the holiday season, I topped it with some bright red pomegranate seeds to give it some holiday flair and a touch of sweetness to counter the mild bitter flavor of the Brussels sprouts.

Ingredients:

2 cups Brussels sprouts

1 tbsp butter

2 tbsp olive oil

1 tsp of salt

A pinch of pepper

the juice of half a lemon

2 tbsp grated Parmesan cheese

1 tbsp balsamic glaze

a handful of pomegranate seeds

Cut the Brussels spouts into thin slices or shred them in the food processor. Add the oil and butter to your frying pan. Set your burner to medium/high heat. When the oil and butter are warm, add your Brussels sprouts, salt and pepper and sauté until tender or longer if you like them a little crispy. Take them off the heat and add the lemon juice. Serve them up on your platter and top them with Parmesan, balsamic glaze and pomegranate seeds.

Buon appetito!

Serves 4

Thanks to Ina & Jeffrey for the inspiration!
Thanks to Ina & Jeffrey for the inspiration!

Here’s the link to Ina’s site:  http://barefootcontessa.com

 

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