Sautéed Shredded Brussels Sprouts With Smoked Ham And Toasted Pecans Recipes

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.

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.

Steps:

• If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
• Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
• Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
• Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.