Thursday, January 19, 2012

Shredded Balsamic Brussels Sprouts and Shallots

Another Boistfort Valley Farm recipe.

Olive oil (a tablespoon or so)
2 shallots, thinly sliced
3/4 lb. Brussels sprouts, trimmed, cored, and shredded
1/2 c. water
Balsamic vinegar, to taste
Coarse salt, to taste
Freshly ground black pepper, to taste

Heat the oil in a large skillet over medium-high heat. Add the shallots, and sauté until softened--about 3 minutes. Stir in the Brussels sprouts and water. Cook, stirring occasionally, until the sprouts are tender--about 8 minutes. Add the balsamic vinegar, salt, and pepper.

This tasted fine, but it was so not worth the tremendous effort of coring and shredding all those darned Brussels sprouts.


Emily said...

Sounds yummy! Does this mean your power is back on??

JollyGreenOne said...

You lost me at "core and shred." Impressed that you plowed through! Sean and I are the only ones who eat Brussels sprouts in my house. This is one of our faves: Brussels Sprouts with Balsamic and Cranberries from The Pioneer Woman. I can handle cleaning and trimming! And flavor? Marvey.