Shredded Balsamic + Garlic Brussels Sprouts

Yasssss one of my favorite Brussels sprouts recipes ever! I am actually SHOCKED that I haven’t shared this recipe before. I SWORE that I did. But if I did, I named it something weird that even I can’t find so I’m sharing it again! 😉

That’s allowed, yes?

Also this sounds a LOT like the last Brussels sprouts recipe that I posted which wasn’t even that long ago, but I swear it tastes like a totally different dish.

I mean. Except that it’s Brussels sprouts. With balsamic vinegar. And a little sweetness…. No but REALLY, it does taste completely different 😀

I made these for Thanksgiving this year and whipped up an ENORMOUS batch which luckily was only a *little* too much 😉 The pictures aren’t my best because I just snapped them quickly before we served dinner. Thanksgiving priorities, eh?

And my favorite thing is that I’ve tricked some Brussels-sprouts-haters (*ahem, Preston*) into loving them with this dish. Once they’re all shredded up it’s hard to tell what they are, and it just looks like salad. Little does one know… 😉

Shredded Balsamic + Garlic Brussels Sprouts

2017-12-12 21:45:54

Serves 4

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Ingredients

1. 2 pounds Brussels sprouts
2. 1 T vegetable oil (I used avocado)
3. 3 cloves garlic, minced*
4. small pinch of crushed red pepper
5. 1/3 C balsamic vinegar
6. 2 T maple syrup
7. salt to taste
8. optional garnishes: candied pecans or crispy fried onions

Instructions

1. To prepare the Brussels sprouts, cut the very bottom of the core off, peel off any ugly leaves, and then shred them. I highly recommend using a food processor because I have no idea how you could possibly shred two pounds of Brussels sprouts by hand. You can also buy them pre-shredded, though I find the pieces in pre-shredded bags are still pretty huge. So you’ll probably need to add a few minutes to your cooking time.
2. Heat the vegetable oil in a large nonstick skillet over medium-low heat. Once it’s warm, add the Brussels sprouts, garlic, and crushed red pepper. Cook, stirring occasionally, for about 5 minutes, until the Brussels sprouts are softened but still crispy. Stir in the balsamic vinegar and cook for just two more minutes, stirring frequently. Pour in the maple syrup and immediately turn off the heat. Stir to evenly mix, and then add salt to taste.

Notes

1. *You can really adjust the garlic as much as you want. I made a double batch of these for Thanksgiving but kept the garlic the same (so basically halved the garlic) since it was for a bunch of people and some kids. But I’ve been known to put a solid clove or two per person in these… 😀
2. I LOVE candied pecans on these, but sometimes I’ll throw crispy fried onions on. For Thanksgiving I did both, and it was stellar.

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