Shredded Brussels Sprouts With Lime Recipes

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.

SHREDDED BRUSSELS SPROUTS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
• In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

EASY LIME SHREDDED BRUSSELS SPROUTS

Steps:

• Heat butter in a skillet over medium heat. Cook and stir Brussels sprouts in the melted butter until tender, 6 to 8 minutes. Squeeze lime juice over sprouts and season with kosher salt and pepper.

SHREDDED BRUSSELS SPROUTS WITH LIME

Steps:

• Cut the sprouts in half and lay flat on a chopping block.
• Cut each half into julienne strips.
• Heat a large skillet over med-high heat. (I use a wok).
• Melt butter, then add the sprouts and saute' until tender about 6 to 10 minutes.
• Season with lime juice, salt and pepper.

SHREDDED BRUSSELS SPROUTS AND SCALLIONS

Steps:

• Cut sprouts in half and slice thin lengthwise. In a heavy skillet melt butter over moderately high heat until foam subsides and sauté sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes. In a bowl toss vegetables with lime juice and salt and pepper to taste.

QUICK SHREDDED BRUSSELS SPROUTS WITH BACON

Steps:

• Gather the ingredients.
• Rinse the sprouts and drain thoroughly. Cut off discolored stem ends and remove and discard any loose and damaged leaves. Cut the sprouts in half; lay cut-side down, then thinly slice the halves until all are shredded. Set aside.
• Arrange the bacon in a large skillet or sauté pan and place the pan over medium heat. Fry the bacon until it is browned and crisp. Remove the bacon to paper towels to drain; crumble and set aside. Leave about 2 tablespoons of drippings in the skillet and discard any remaining drippings.
• Add the minced garlic and onion to the skillet and cook, stirring, until the onion is softened, about 2 to 3 minutes. Add the shredded sprouts to the skillet and continue cooking, stirring, until tender, or about 4 to 6 minutes.
• Add the lemon juice and salt and pepper, to taste. Cook, stirring, for 1 minute longer. Toss with the bacon and serve hot.