Shredded Brussels Sprouts

This recipe will make anyone a fan of brussels sprouts. Clean and slice the brussels sprouts ahead and store them in a zip-top plastic bag. Then just heat your skillet for a fast stir-fry with great sweet 'n' tangy flavor.


8 servings

Recipe from

Oxmoor House


2 pounds brussels sprouts
2 tablespoons butter or margarine
2 tablespoons olive oil
2 cloves garlic, minced
1/2 small purple onion, cut into slivers (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup plus 2 tablespoons red wine vinegar
1 1/2 tablespoons brown sugar


Wash brussels sprouts; remove discolored leaves. Cut off stem ends and thinly slice brussels sprouts. (They should look shredded.)

Heat butter and oil in a large deep skillet or Dutch oven over medium-high heat until hot. Add shredded brussels sprouts, garlic, and onion slivers. Saute 8 to 10 minutes or until brussels sprouts are tender and onion is lightly caramelized. Season with salt and pepper; transfer to a serving bowl. Add vinegar and brown sugar to skillet. Simmer over medium heat 30 seconds; pour over brussels sprouts, and toss gently. Serve hot.