Sidedish - Ina garten shaved brussel sprouts recipes

Author: Jena Nakamura  

Get Shaved Brussels Sprouts with Pancetta Recipe from Food Network Get Sauteed Shredded Brussels Sprouts Recipe from Food Network Get Sauteed Shredded Brussels Sprouts Recipe from Food Network Sautéed Shredded Brussels Sprouts from Barefoot Contessa. Add the Brussels sprouts, 1½ teaspoons salt, and ¾ teaspoon pepper and sauté, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green.

Shaved Brussels Sprouts with Pancetta

Get Shaved Brussels Sprouts with Pancetta Recipe from Food Network
Provided by: Ina Garten
Total time: 40 minutes
Cook time: 40 minutes
Yields: 7 servings
Number of ingredients: 7
Ingredients:
  • Good olive oil
  • 3 ounces pancetta, 1/4-inch diced
  • 2 tablespoons unsalted butter
  • 1 1/2 cups thinly sliced shallots (3 large)
  • 2 (12-ounce) packages fresh Brussels sprouts, trimmed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon syrupy balsamic vinegar
How to cook:
  1. Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
  2. Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
  3. Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
Notes: Sauteed Shredded Brussels Sprouts, Ingredients · Deselect All · 2 (12-ounce) packages fresh Brussels sprouts, trimmed · 2 tablespoons unsalted butter · 2 tablespoons good olive oil · Kosher salt and

Ina's Balsamic Brussels Sprouts

Ina finishes roasted Brussels sprouts and pancetta with a balsamic drizzle.Get the recipe: http Duration: 2:48

Sauteed Shredded Brussels Sprouts

Get Sauteed Shredded Brussels Sprouts Recipe from Food Network
Provided by: Ina Garten
Total time: 15 minutes
Cook time: 15 minutes
Yields: 6 servings
Number of ingredients: 5
Ingredients:
  • 2 (12-ounce) packages fresh Brussels sprouts, trimmed
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon syrupy balsamic vinegar
How to cook:
  1. Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
  2. Heat the butter and olive oil in a very large (12- to 14-inch) saute pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
Notes: Balsamic-Roasted Brussels Sprouts, Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the

Sauteed Shredded Brussels Sprouts

Get Sauteed Shredded Brussels Sprouts Recipe from Food Network
Provided by: Ina Garten Bio & Top Recipes
Total time: 20 minutes
Cook time: 20 minutes
Yields: 6 servings
Number of ingredients: 5
Ingredients:
  • 2 (12-ounce) packages fresh Brussels sprouts, trimmed
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon syrupy aged balsamic vinegar
How to cook:
  1. Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
  2. Heat the butter and olive oil in a very large (12- to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot.
  3. Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving.
Notes: Ina Garten Shaved Brussel Sprouts Recipe, Roasted with olive oil, salt, and pepper, ina garten's roasted brussels sprouts are simple and delicious, guaranteed to turn even the wariest

Sautéed Shredded Brussels Sprouts

Sautéed Shredded Brussels Sprouts
Sautéed Shredded Brussels Sprouts from Barefoot Contessa. Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don’t need to core them.) Process until they’re all sliced. Heat the butter and olive oil in a very large (12 to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1½ teaspoons salt, and ¾ teaspoon pepper and sauté, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
Yields: 6 servings
Number of ingredients: 1
Ingredients:
  • ​ 2 (12-ounce) packages fresh Brussels sprouts, trimmed 2 tablespoons unsalted butter 2 tablespoons good olive oil Kosher salt and freshly ground black pepper 1 tablespoon syrupy balsamic vinegar
How to cook:
  1.  
  2. Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don’t need to core them.) Process until they’re all sliced.
  3.  
  4. Heat the butter and olive oil in a very large (12 to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1½ teaspoons salt, and ¾  teaspoon pepper and sauté, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
  5.  
  6.  
Notes: Sauteed Shredded Brussels Sprouts, Sauteed Shredded Brussels Sprouts recipe from Ina Garten via Food Network Sprout Recipes, Vegetable Recipes. foodnetwork. Food Network. 3M followers.
Write a comment: