Sautéed Shredded Brussels Sprouts
Sautéed Shredded Brussels Sprouts are always welcome on our table. I most often roast Brussels Sprouts in the oven but every so often it’s fun to switch it up a bit. I first had sautéed, shredded brussels sprouts at a friend’s home, I believe it was a Jacque Pepin recipe and it was delicious. Of course, it’s seldom boring when bacon and butter are added to a pan of veggies!
So this is what I came up with to duplicate the original from years ago. Fast, easy, and great for a weeknight, I recommend that you add it to your regular rotation. If you have a food processor, use for the shredding while your bacon is getting crispy. You’ll be done in a snap. It’s a hearty side and if you have leftovers you can add them to soup or scrambled eggs!
Sautéed Shredded Brussels Sprouts
Sautéed shredded brussels sprouts with bacon and onions is almost a meal in itself.
Ingredients
Ingredients
- 1 pound brussels sprouts shredded
- ½ white onion diced
- 4 slices bacon chopped into ½” pieces
- ¼ cup white wine
- 1 tsp salt
- ½ tsp white pepper
- 2 Tbsp butter
- Juice of ½ lemon
- 1 tsp white wine vinegar
Instructions
Directions
- Wash brussels sprouts and shred using a food processor or mandolin, set aside.
- Slice bacon and add to a large skillet over medium heat to render fat. Cook until almost crisp.
- Add diced onion to pan with bacon and cook until softened then add brussels sprouts to the pan along with white wine, scraping bottom of the pan to loosen any bits of bacon or onion.
- Add salt and pepper, stir to combine, and cover. Cook until brussels sprouts become tender, about 10 minutes
- Add butter, lemon, and vinegar. Stir to combine and taste for any seasoning correction. Add salt and pepper to your liking.
