Roasted Brussels Sprouts, Chopped

Have you thought about chopping miniature Brussels sprouts? The idea seems unusual, but the side dish from it turns out to be more airy and interesting when served. Use a food processor to finely chop the Brussels sprouts. And to get a delicious side dish, fry chopped cabbage in a pan in a mixture of butter and olive oil and season with Italian balsamic sauce at the very end. Serve immediately. Ideal with meat or poultry dishes

Cook: 20 minutes

Servings: 6

Ingredients

2 packs of 350 gr. Brussels sprouts, cut off the ends and dark leaves
2 tbsp unsalted butter
2 tbsp quality olive oil
1 tbsp balsamic sauce

Directions

Place the Brussels sprouts in a food processor with a large slicing disc. Heads of cabbage do not need to be peeled.
Chop all of the Brussels sprouts. Combine butter and olive oil in a large skillet (30 cm) and heat over medium heat.
Add shredded Brussels sprouts, 1.5 teaspoon. salt and 0.5 teaspoon. black pepper and sauté, stirring frequently, for 4-5 minutes, until the cabbage is softer but still bright green. Add balsamic sauce, season with salt, and serve hot.

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