Sauteed Shredded Brussels Sprouts

I’m a big fan of roasted Brussels sprouts. But, these sauteed shredded Brussels sprouts aren’t roasted. So, I was worried. Would I like them? No. I’d love them! They are so crunchy and flavorful! The thinly slices sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!

Sauteed Shredded Brussels Sprouts

The balsamic vinegar really makes these sauteed shredded Brussels sprouts stand out. I added fresh pomegranate seeds for a little color and a little flavor pop, but you can leave them out.

I recently purchased a new food processor. For years I have been without one after my el cheapo model finally blew up. I had been reluctant to buy another low-end model, so I bit the bullet and bought a Cuisinart 7-cup model. I could not have been any happier with my purchase. This food processor is hefty, there’s nothing cheap about it. I’d swear it has a V8 engine in it – there’s nothing it can’t chop, slice or shred.

Also try my garlic butter zoodles with Brussels sprouts and my rittzy Brussels sprouts.

Sauteed Shredded Brussels Sprouts
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4 from 1 vote

Sauteed Shredded Brussels Sprouts

This is so crunchy and flavorful! The thinly slices sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!
Course Side
Cuisine American
Keyword Brussels sprouts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 11 minutes
Servings 6
Calories 111kcal
Author Mike

Ingredients

Instructions

  • To shred the Brussels sprouts it is best to use a food processor. I use the shredding blade and feed the sprouts thru the top tube. You could also cut them thin with a knife or just chop them.
  • Add the butter and oil to a large skillet over medium-high heat.
  • Add the sprouts and season with salt and pepper.
  • Saute for 5 minutes then add the balsamic vinegar and saute another minute.
  • Remove from heat and stir in the pomegranate seeds.
  • Season to taste and serve.

Nutrition

Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 410mg | Fiber: 5g | Sugar: 9g | Vitamin A: 697IU | Vitamin C: 69mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

Grilled Green Beans

These grilled green beans are the easiest side to make on the grill. I try to make everything I can outside on the grill, specially when it is hot out. But that doesn’t mean I’m going to sacrifice flavor for ease. This dish brings the flavors and takes only minutes to make. Charcoal grill or gas grill, it doesn’t matter.

Grilled Green Beans

Add some diced white onion to these grilled green beans for extra flavor. You may want to sauté or grill the onion a little bit first to soften it. It takes longer to grill than the beans do.

I like to serve beans in a small glass jar. It just looks a little spiffier. I got the idea when we stopped by Firehouse BBQ and Blues, a great BBQ joint in downtown Richmond, Indiana. Why is it that things taste better out of jars? Iced tea is that way. I swear it just tastes better out of a big ole mason jar.

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Also try my easy spicy grilled potatoes.

Grilled Green Beans
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5 from 1 vote

Grilled Green Beans

Yummy grilled beans. Add some diced white onion for extra flavor. I like to serve beans in a small glass jar. It just looks a little spiffier.
Course Side Dish
Cuisine American
Keyword green beans, grilled
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 45kcal

Ingredients

Instructions

  • Preheat grill for indirect cooking.
  • Tear off a large piece of aluminum foil.
  • Combine beans, oil, garlic, red pepper and salt and pepper in a large bowl. Place in center of foil.
  • Add 2 tablespoons of water and seal the packet tight.
  • Place over indirect heat and cook until the beans are just tender, 10-15 minutes.

Nutrition

Calories: 45kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 791IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg

Nutritional values are approximate.

Bacon Potato Salad

Bacon goes with just about anything. And it definitely makes this bacon potato salad pop even more. Eating this potato salad is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.

Bacon Potato Salad

Skin On. Skin Off.

I kept the skins on the potatoes for this bacon potato salad. I think it adds to the flavor (and makes it even more like a baked potato!). You do have to be careful (gentle) folding the ingredients together or you’ll lose most of the skins off of the potatoes.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

I found the original recipe here. Also try my baked potato salad.

Bacon Potato Salad
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4 from 1 vote

Bacon Potato Salad

This is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.
Course Side Dish
Cuisine American
Keyword bacon, potato salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 -12
Calories 408kcal
Author Mike

Ingredients

  • 1 ½ pounds red potatoes cut into bite-sized chunks
  • 1 ½ pounds yellow potatoes cut into bite-sized chunks
  • ½ pound bacon thick-cut
  • 6 green onions sliced
  • 2 ribs celery diced
  • 4 ounces pimentos jarred, drained
  • ½ cup mayonnaise
  • ½ cup sour cream
  • kosher salt
  • ground black pepper

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and boil until tender, 15-20 minutes. Drain well and let cool. Place into a large bowl.
  • Cook the bacon until crispy. Drain and chop.
  • Add the bacon, green onions, celery, and pimentos to the potatoes. Gently fold to combine.
  • In a small bowl, whisk together the mayo and sour cream. Fold into the potato mixture. Season with salt and pepper.

Nutrition

Calories: 408kcal | Carbohydrates: 24g | Protein: 3g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 140mg | Potassium: 673mg | Fiber: 3g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 31mg | Calcium: 38mg | Iron: 1mg

Nutritional values are approximate.