Best 3 Sautéed Shredded Brussels Sprouts With Smoked Ham And Toasted Pecans Recipes

SAUTéED SHREDDED BRUSSELS SPROUTS WITH LEFTOVER HAM

Steps:

• In a large saucepan or cast-iron skillet over medium heat add butter or oil, diced onion, and crushed garlic. Sauté for 3-4 minutes, or until onions begin to soften.
• Add cubed ham and sauté for an additional 3-4 minutes or until the ham begins to brown.
• In a small bowl whisk together brown sugar, mustard, chili garlic sauce, and pepper. Add sauce and Brussels sprouts to skillet and stir to combine.
• Sauté sprouts for 6-8 minutes, stirring occasionally, or until cooked to your desired doneness.
• If your Brussels sprouts are sticking to the bottom of the skillet too much, add 1-2 tablespoons of water to help loosen up the bits.
• Add salt to taste and serve with additional crushed black pepper. Enjoy!

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
• Heat the butter and olive oil in a very large (12- to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot.
• Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.