Just before Thanksgiving, Anna and I shared some of our family holiday traditions. These Brussels sprouts are part of our Thanksgiving AND Christmas meal traditions. The process of removing the cores and seperating the leaves takes awhile. But it's well worth it! And Chad and I enjoy the time together. Sometimes people help with the process and sometimes it's just us. Either way, we enjoy making this dish.

If you'd prefer not to core and leaf the Brussels sprouts, you can simply feed them through your food processor using the shredder attachment. It's not the exact same dish, but still works well and tastes great! Either way you decide to prepare them, cook them until they are bright green and some of them just being to brown.

Sauteed Brussels Sprouts

Elizabeth Davenport & Anna Lutz

Even Brussels sprout naysayers will like these tender, sauteed Brussels.

5 from 1 vote

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Ingredients

▢ 2 bags or 1 branch of Brussels sprouts
▢ 3 tablespoons olive oil
▢ Salt and pepper to taste

Instructions

Cut the end off the Brussels sprouts. Then, using a sharp paring knife, carefully carve out the core. Once you've cored all the Brussels sprouts you can begin separating the leaves into a large bowl. (You can do this a day or two ahead and cover the bowl and leave it in the refrigerator until ready to saute them).
Add 3 tablespoons of olive oil to a large saute pan and heat over medium-high heat. Add the Brussels sprout leaves and salt and pepper to taste. Saute for about 10 minutes. Taste and adjust seasoning if needed. Serve hot or at room temperature.

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