University of Illinois Extension

Shredded Brussels Sprouts Sautéed with Sweet Onions

2 pounds Brussels sprouts
2 tablespoons olive oil
1 large sweet white onion, chopped
1 teaspoon salt
Freshly ground black pepper to taste

1. Check Brussels sprouts, and remove any yellow or spotted outer leaves. Cut each across equator into about 1/8-inch slices. Use a sharp knife or the slicing disk attachment of a food processor. Use your finger to separate rounds into shreds. Set aside. Chop onion. Set aside.

2. Heat a heavy 12-inch sauté pan over medium-high heat. Add olive oil to hot pan, and then add onions. Sauté onions until limp but not brown 1-2 minutes. Add a handful of the shredded Brussels sprouts. Sauté, tossing to coat with oil. Add another handful and continue until all have been added. Sauté until crisp-tender, about 5 minutes total cooking time. Color should remain bright green. Do not overcook.

3. Sprinkle with salt and pepper and mix well. Taste. Adjust seasoning if needed. Cover until ready to serve. Serve hot.

Nutrition Facts per serving: 10 servings per recipe; ½ cup serving size; 70 calories (30 calories from fat) 3g total fat; 0mg cholesterol; 260mg sodium; 11g carbohydrate; 4g dietary fiber; 3g protein