Every Thanksgiving, I find a new Brussels Sprouts recipe to make.  It’s one of my favorite foods in season this time of year. This year I sautéed them, last year I roasted them and the year before that, I made a salad. Wonder what I’ll do next!

This recipe is from the December 2011 edition of Food Network Magazine. It’s really easy to make and tastes so good!

After washing 1 pound of Brussels Sprouts, use a paring knife to clean the ends off.


They’ll look like this when they’re prepared.


Shred them in the food processor.


Peel and thinly slice the shallots.


Saute shallots in 2 Tbs butter over medium heat for about 3 minutes then season with salt and pepper.


Add 2 Tbs Apple Cider Vinegar and 1 tbs sugar and stir for 2 minutes.


Transfer to a plate and wipe out the skillet. Add 1 Tbs butter to the skillet and increase the heat to medium high. Add the Brussels Sprouts, and salt and pepper to taste; cook 5 minutes. Add 1/2 cup water and a pat of butter. Cook 5 more minutes. Stir in the shallots. Enjoy!



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