11/04/17

Shredded Brussels Sprouts

Photo: Helen Rosner

Serves 6 to 8

1 1/2 pounds Brussels sprouts
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons water
juice of 1/2 lime

Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise then slice thinly across width.

Melt butter in a large skillet over medium-high heat. Sauté sprouts with salt and pepper until they start to brown. Add water and cook until barely limp, about 4 minutes. (The water changes the action from sautéing to steaming.) Stir in lime juice and serve immediately.

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