Shredded Brussels Sprouts Sauteed with Sweet Onions | Food | Illinois Extension | UIUC

Name: Shredded Brussels Sprouts Sauteed with Sweet Onions | Food | Illinois Extension | UIUC
Ingredients: 2 pounds Brussels sprouts, washed; 2 tablespoons olive oil; 1 large sweet white onion, washed and chopped; 1/2 teaspoon salt; Ground black pepper to taste; Wash hands with soap and water.; Check Brussels sprouts and remove any yellow or spotted outer leaves. Using a sharp knife or the slicing disk attachment of a food processor, slice Brussels sprouts thinly.; Sprinkle with salt and pepper and mix well. Adjust seasoning if needed. Cover until ready to serve. Serve hot. Store covered in the refrigerator for up to four days.

extension.illinois.edu

2 pounds Brussels sprouts, washed 2 tablespoons olive oil 1 large sweet white onion, washed and chopped 1/2 teaspoon salt Ground black pepper to taste

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Ingredients

2 pounds Brussels sprouts, washed
2 tablespoons olive oil
1 large sweet white onion, washed and chopped
1/2 teaspoon salt
Ground black pepper to taste
Wash hands with soap and water.
Check Brussels sprouts and remove any yellow or spotted outer leaves. Using a sharp knife or the slicing disk attachment of a food processor, slice Brussels sprouts thinly.
Sprinkle with salt and pepper and mix well. Adjust seasoning if needed. Cover until ready to serve. Serve hot. Store covered in the refrigerator for up to four days.