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Recipe: Sautéed Shaved Brussels Sprouts (GF)

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So many of my favorite recipes are those that I’ve replicated based on something I had in a restaurant. This dish –  Sautéed Shaved Brussels Sprouts – is just such a recipe. This was always on the menu at a local farm-to-table restaurant that my husband and I used to frequent. We almost always ordered it as an appetizer and, practically, licked our plates every time! Sadly, that restaurant is no longer there, but I’ve taken to recreating that dish at home on a fairly regular basis.

Shredding the Brussels sprouts softens their flavor a bit, a quick sauté gives them some warmth and caramelization and, finally, the balsamic vinegar at the end adds just the right touch of sweetness. SO good! And it’s another way to load up on those immune-boosting cruciferous veggies.

Here’s the recipe. I hope you give it a try; I have a feeling you’ll love it as much as we do.

Sautéed, Shaved Brussels Sprouts

1 (approx. 12-ounce) package of Brussels sprouts, ends and brown leaves trimmed
1 tablespoon unsalted butter
1 tablespoon good olive oil

1 clove of garlic, minced

1 ½ tsp. salt

½ tsp. pepper

1 tablespoon syrupy balsamic vinegar

Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. Process until they’re all shredded.
Place the butter and olive oil in a large (12-inch) saute pan and heat over medium heat. Add the sliced Brussels sprouts, garlic, salt and pepper. While sautéing, stir frequently, for about 4 to 5 minutes, until sprouts are tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

Serves 4.


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