Recipe: Ina Garten's Shredded Brussels Sprouts
An easy recipe for Ina Garten's sauteed shredded Brussels sprouts for Thanksgiving.
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Cooking tools:
- Food processor
- Slicing disk
- Saute pan
- Stove
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Zip-top bag
- Paper towel
- Spoon
- Serving bowl
- Plate
Ingredients
- 2 packages (each 12 oz./375 g) fresh Brussels sprouts, trimmed
- 2 Tbs. unsalted butter
- 2 Tbs. good olive oil
- Kosher salt
- freshly ground pepper
- 1 Tbs. syrupy balsamic vinegar (see note)
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