“'How to Cook Everything Vegetarian' by Mark Bittman”
READY IN:
40mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the hard edge of the stem from the Brussels sprouts, then cut each one into thin slices or shreds; you can do this on a mandoline, with the blade side of a box grater, or with a knife.
  2. Put half the oil or butter in a large skillet over med-high heat.
  3. When the oil is hot or the butter is melted, add the sprouts and 1/4 cup water; sprinkle with salt and pepper, turn the heat to medium, and cover.
  4. Cook, undisturbed, for about 5 minutes, or until nearly tender.
  5. Meanwhile, heat the remaining oil or melt the remaining butter in a small skillet over medium heat.
  6. Add the nuts and cook, stirring almost constantly, until fragrant but just barely browned, about 5 minutes.
  7. When the sprouts are ready, uncover and increase the heat back to med-high.
  8. Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5-10 minutes.
  9. Stir in the vinegar; garnish with the nuts and their butter or oil and the herb; serve.

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