Sautéed Shredded Brussels Sprouts

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The problem with most steamed Brussels sprouts is that by the time the inside is cooked, the outside is mush. Here, instead of steaming them whole, you shred and saute them. That way they cook more evenly—and more deliciously, I think.

Garlic is the accent flavor here, but you can add or substitute bacons bits, fresh herbs, shallots or other choices.


  • 1-1 12 pounds Brussels sprouts
  • 3 tablespoons Organic Valley butter
  • 2 teaspoons minced garlic
  • Salt & pepper to taste


1. Trim the ends off the Brussels sprouts, cut them in half, and shave them with a sharp knife or on a mandolin slicer—you want to end up with fine shreds.

2. Heat a large non-stick pan over medium-high flame. Add butter, let it melt and when it begins to sizzle (but not brown), add Brussels sprouts and garlic. Cook, stirring often, until Brussels sprouts are tender and beginning to crisp up, about 8-10 minutes. Season to taste with salt and pepper and serve ‘em pronto.

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