Shredded brussel sprouts recipe balsamic - Side dishes

Author: Terry Logan  

A yummy way to enjoy Brussles sprouts These shredded Brussel sprouts are the perfect flavor-filled side dish this fall, with bacon, walnuts, and balsamic. Easy balsamic shredded Brussels sprouts make a great go-to veggie side!

Shredded Brussels Sprouts, Balsamic Vinegar, Feta, Pine Nuts & Lemon

Shredded Brussels Sprouts, Balsamic Vinegar, Feta, Pine Nuts & Lemon
Not at all the soggy mess you might remember from childhood, these shredded Brussels sprouts are nutty, firm, and delicious! Balsamic vinegar adds sweetness, the pine nuts emphasize the nutty flavor, and lemon and feta brighten things up. Yum!
Provided by: Gretchen
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 9
  • 15 medium to large Brussels sprouts
  • 2 tablespoons unsalted butter
  • ¼ teaspoon sea salt
  • pinch of chili flakes ((optional))
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons toasted pine nuts
  • 1 teaspoon lemon zest
  • Calories: 297 kcal
  • Carbohydrate: 20 g
  • Protein: 9 g
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Cholesterol: 45 mg
  • Sodium: 523 mg
  • Fiber: 6 g
  • Sugar: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Trim the Brussels sprouts, removing the stems and the outer leaves. Slice them in half from top to bottom, then into strips across their width to create shreds.
  2. Melt the butter over medium heat in a pan large enough to hold the shredded Brussels sprouts. Add the salt, Brussels sprouts, and chili flakes (optional). Saute until the shredded Brussels sprouts are softened and brighter green, about 5 minutes. Remove from the pan and set aside.
  3. In the same pan (now empty of Brussels sprouts), add the balsamic vinegar and lemon juice. Cook over medium heat until it begins to visibly thicken, about 5 minutes.
  4. Add the Brussels sprouts back into the pan and stir to thoroughly coat and heat through, about a minute. Transfer to a serving dish and finish with the crumbled feta, pine nuts, and lemon zest.
Notes: Sauteed Shredded Brussels Sprouts Recipe, Directions Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to

Shredded Brussels Sprouts with Balsamic Vinegar

Shredded Brussels Sprouts with Balsamic Vinegar
A yummy way to enjoy Brussles sprouts
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 3 servings
Number of ingredients: 6
  • 1/2 lb. Brussels sprouts
  • 1/2 medium onion, chopped fine
  • 2 TBSP Extra virgin olive oil
  • 1 1/2 TBSP Balsamic vinegar
  • 1 clove garlic
  • Salt to taste
  • Calories: 137.8 calories
  • Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,573.5 mg
  • Carbohydrate: 12.7 g
  • Fiber: 3.9 g
  • Protein: 3.2 g
How to cook:
  1. 1. Bring several quarts of water to a boil in a medium saucepan.
  2. 2. Meanwhile, trim & discard a layer or two of loose outer leaves from each Brussels sprout. Trim a thin slice from the stem end of each sprout. Add the trimmed sprouts and salt to taste to the boiling water. Cook until the sprouts are almost tender, about 4 minutes. Drain & cool. Cut the sprouts crosswise into thin strips (no through the stem end).
  3. 3. Briefly heat the oil in a skillet. Add the onion & saute over medium heat until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add the sprouts and salt to taste. Cook, stirring occasionally, until the sprouts have browned slightly, 5-7 minutes. Add vinegar and cook just until the liquid evaporates, about 1 minute. Serve immediately.
  4. Serves 3-4
  5. Number of Servings: 3
  6. Recipe submitted by SparkPeople user JENNJN.
Notes: 15 Pressure Cooker Brussel Sprouts Recipe, How to steam brussels sprouts, step by step. Remove any large outer leaves. Discard. Trim the bases of the sprouts. If large, cut an X in trimmed base to …

Shredded Brussel Sprouts with Bacon and Balsamic Glaze

Shredded Brussel Sprouts with Bacon and Balsamic Glaze
These shredded Brussel sprouts are the perfect flavor-filled side dish this fall, with bacon, walnuts, and balsamic.
Yields: 0 servings
Number of ingredients: 8
  • 4 slices bacon, diced
  • 4 tbsp. unsalted butter
  • 3 cups shredded Brussel sprouts (about 10-12 oz.)
  • ¾ cup walnuts, roughly chopped
  • ¼ cup balsamic vinegar
  • Kosher salt
  • Ground black pepper
  • Balsamic glaze, optional
How to cook:
  1. Heat large skillet to medium-high heat. Add bacon bits and sauté until browned and crispy, about 6-8 minutes. Add butter and Brussel sprouts, stirring to combine. Cook for about 7-8 minutes, until Brussel sprouts start to brown and crisp. Add walnuts and cook 2 minutes longer. Deglaze the pan with balsamic vinegar and use a wooden spoon to scrape up the brown bits from the bottom of the pan. Allow to cook for about 1-2 minutes until most of the liquid is evaporated. Season with salt and pepper to taste. Drizzle with extra balsamic glaze if desired for serving. Enjoy!
Notes: SHREDDED BRUSSELS SPROUTS, Clean, cut the ends, and shred them well. (you can use food processor, or just a knife for shredding. Also, can buy shredded ones). On a …

Balsamic Brussels sprouts

Easy balsamic shredded Brussels sprouts make a great go-to veggie side!
Provided by: Kathryn Doherty
Total time: 10 minutes
Cook time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 7
  • 2 teaspoons olive oil
  • 1 10 oz. bag shredded Brussels sprouts (see notes)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • Parmesan cheese, for serving (optional)
  • Calories: 65 calories
  • Carbohydrate: 8 grams carbohydrates
  • Cholesterol: 1 milligrams cholesterol
  • Fat: 3 grams fat
  • Fiber: 2 grams fiber
  • Protein: 2 grams protein
  • Saturated Fat: 1 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 174 grams sodium
  • Sugar: 4 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 2 grams unsaturated fat
How to cook:
  1. Heat oil in a large pan over medium heat.
  2. Add shredded Brussels sprouts and saute for about 3 minutes, until slightly tender, stirring occasionally. Add salt and pepper and saute for another minute.
  3. Add water and balsamic vinegar and cover the pan. Reduce heat to medium-low and simmer for 3-4 minutes, until tender.
  4. Season, to taste, with extra salt and pepper. Serve with Parmesan cheese, if desired.
Notes: Balsamic Sautéed Shredded Brussels Sprouts, 1 ½ pounds fresh Brussels sprouts, trimmed ; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black …
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