These sautéed brussels sprouts may be my favorite way to cook up these baby cabbages! Shredded brussels sprouts are sautéed with olive oil and garlic and finished with a drizzle of complex aged balsamic, sweet dried cranberries and savory toasted pine nuts.
Sautéed Balsamic Brussels Sprouts
Every fall season, I always make roasted brussels sprouts with lemon zest but this year, I was craving something with a bit more sweetness and crunch. For another wonderful side dish try my classic green bean casserole.
Enter, these sautéed shredded brussels sprouts that are finished with a thick and slightly sweet balsamic that coats all of the brussels sprouts beautifully. As the shredded brussels sprouts sauté, they become incredibly tender with the edges slightly crisp.
Dried cranberries and toasted pine nuts are added for extra layers of texture and flavor and the combination of sweet, savory and crunchy is so delicious! This would be delicious served alongside roasted cornish hens as well!
Why You’ll Love This Recipe
- Quick 15 minute recipe!
- Thanks to store bought shredded brussels sprouts, the prep is very quick.
- Lots of flavors and textures with the sweet balsamic, savory toasted pine nuts and dried cranberries.
Ingredients
- Shredded Brussels Sprouts: Most grocery stores have shredded or sliced brussels sprouts, which makes this recipe a breeze! If not, you can ether shred them yourself using the slicing attachment of a food processor or slice them yourself by cutting each brussels sprout in half, then slice into shreds.
- Olive Oil: Use a good extra virgin olive oil and drizzle a bit ore on as a garnish if you'd like!
- Garlic: A few cloves of fresh garlic is finely chopped and added to the brussels sprouts as they are sautéing.
- Aged Balsamic Vinegar: An aged balsamic vinegar is more complex, thicker and a bit sweeter. Some favorites are this Argentinian Aged Balsamic and this Italian Aged Balsamic.
- Toasted Pine Nuts: I like to toast pine nuts with a little bit of olive oil on the stove top. Keep an eye on them and as soon as they change color to a light golden brown, remove them immediately, because pine nuts can burn quickly. Instead of pine nuts, you can substitute toasted slivered almonds, walnuts or pecans.
- Dried Cranberries: Adds a bit more tartness and sweetness to the dish. You can also use dried cherries or golden raisins.
How to Make Sautéed Balsamic Brussels Sprouts
Prep the Brussels Sprouts
- If shredding the brussels sprouts yourself, trim off the root end and cut the brussels sprout in half.
- Place the flat side down and slice through the halved brussels sprout so you get thin shreds.
Sauté the Shredded Brussels Sprouts
- Add olive oil to a wide skillet and place over medium heat. Add chopped garlic and shredded brussels sprouts and saute for 8-10 minutes until the brussels sprouts are tender and slightly charred on the outside.
- Add the dried cranberries and toasted pine nuts and stir together.
- Season with salt and pepper and drizzle 2 tablespoons of aged balsamic.
- Turn off the heat and transfer the cooked brussels sprouts to a serving platter.
- Drizzle with more aged balsamic, if desired and additional toasted pine nuts and dried cranberries.
Cut the root end of each brussels sprout off and discard. Then cut the brussels sprout in half and place the flat side down on your cutting board and slice through the brussels sprout half to make thin shreds.
Yes, raw brussels sprouts are perfectly edible. Shredding the brussels sprouts makes them more tender as well.
Yes, if your food processor comes with a shred or slicing attachment, you can feed the brussels sprouts through that to shred. If you don't, you can shred the brussels sprouts in the large bowl of a food processor by pulsing until the brussels are small shreds.
Shredded brussels sprouts can be prepped up to 3 days in advance and stay in tact very well.
Recipe Variations
- Add crisp chopped bacon to the brussels sprouts.
- Substitute toasted slivered or sliced almonds instead of pine nuts.
- Crisp up cubes of pancetta before sautéing the brussels sprouts.
- Add caramelized onions.
Other Vegetable Recipes to Try
- Shaved Parmesan Brussels Sprouts with Pistachios
- Roasted Brussels Sprouts with Lemon Zest
- Maple Roasted Acorn Squash
- Parmesan Roasted Delicata Squash with Fried Sage
- Pomegranate Roasted Vegetables with Tahini
Sautéed Balsamic Brussels Sprouts with Pine Nuts
LittleFerraroKitchen.com
Equipment
Ingredients
- 1 pound brussels sprouts shredded
- 3 tablespoons olive oil
- 2 garlic cloves finely chopped
- ½ teaspoon Kosher salt
- Ground black pepper
- ¼ cup dried cranberries + more for garnish
- ¼ cup toasted pine nuts+ more for garnish
- 2-3 tablespoons aged balsamic vinegar + more for garnish
Instructions
- If shredding the brussels sprouts yourself, trim off the root end and cut the brussels sprout in half.
- Place the flat side down and slice through the halved brussels sprout so you get thin shreds.
- Add the olive oil to a wide skillet and place over medium heat. Add chopped garlic and the shredded brussels sprouts and saute for 8-10 minutes until the brussels sprouts are tender and slightly charred on the outside.
- Season the brussels spouts with salt and pepper and add the dried cranberries and toasted pine nuts and stir together.
- Drizzle the brussels sprouts with balsamic and stir together.
- Transfer to a serving platter and garnish with additional dried cranberries, toasted pine nuts and an extra drizzle of balsamic.
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