SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
- Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
SHREDDED BRUSSELS SPROUTS WITH CRANBERRIES AND GINGER
Here is a lovely and flavorful way to prepare this fall-winter vegetable.
Provided by From Nourish columnist Stephanie Witt Sedgwick
Yield 8
Number Of Ingredients 8
Steps:
- 1 Heat the butter and oil in a large, shallow skillet or saute pan over medium-high heat
- 2 When the butter has melted, add the shallots and the salt to taste; cook for 2 to 3 minutes, until the shallots soften
- 3 Add the shredded sprouts, cranberries, ginger and broth; cook for 5 to 6 minutes, stirring and turning the sprouts until they are barely tender yet still slightly crunchy
- 4 Taste, and adjust the seasoning as needed; serve hot or at room temperature
Nutrition Facts : Calories 130 calories, Fat 5 g, Carbohydrate 21 g, Cholesterol 10 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 9 g
SHREDDED GINGERED BRUSSELS SPROUTS
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.
Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
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SAUTéED SHREDDED BRUSSELS SPROUTS WITH CRANBERRIES
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- Trim the bottoms off of the sprouts and then slice thinly or put through a food processor with the slicing attachment.
- Add the sliced sprouts, lemon juice, zest, salt, pepper, cranberries and olive oil to a large bowl and combine.
- Place a skillet on a medium high heat and melt half of the butter. Once melted, add half of the sprout mixture and turn the heat to high. Stir the sprouts while cooking for about 3 - 4 minutes until softened but still a vibrant green.
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