Chiffonade Brussels Sprouts

Chiffonade Brussels Sprouts

Author

Submitted by Kelly Nickerson

Category

Vegetables

Ingredients

• 1 pound of Brussels sprouts
• 2 tablespoons Fustini's Butter olive oil
• 3 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 - 2 tablespoons Fustini's Black Truffle balsamic

Directions

1. Rinse off your Brussels, and pull off any that don't look good. Cut off the ends to get rid of the core and thinly slice across the sprout, if you chiffonade them, they cook much more evenly and have a delightful texture! By the time you are done, it should look like a pile of finely shredded fun!
2. Place your olive oil in a sauté, pan on medium heat. Add Brussels sprouts making sure to spread them out evenly on the pan so that the olive oil is able to get mixed in well. Be sure to push them around with a big spoon back and forth a few times and then let them rest in the pan for a while till they turn bright green.
3. While the Brussels are resting in the pan, add salt as well as cracked pepper, This is also around the time that you will want to add in the minced garlic. Be sure to continuously be moving the Brussels around now, so that the garlic doesn't burn. The timing might be around five minutes or so, depending on the size of your sprouts.
4. Add in Black Truffle balsamic. You want to use just enough that it brings some color to your Brussels but not so much that it turns them brown. Make sure to stir on medium heat until you get to your preferred doneness. You can get them extra crispy by adding them to a grilling sheet or sticking them in the air fryer.