Serves 2 to 3
“Simply sautéed with a little olive oil, salt and pepper until crisp-tender and nicely browned around the edges, these thinly sliced Brussels sprouts can be sliced by hand or in a food processor. A very fast and easy side dish.” —Jacques Pépin
Ingredients:
1 tablespoon olive oil
1 tablespoon safflower oil
8 ounces Brussels sprouts, thinly sliced
Salt
Freshly ground black pepper
Method:
Heat the oils in a medium sauté pan over medium-high heat. Add the Brussels sprouts, salt and pepper and toss well. Cover and cook until crisp-tender and beginning to brown around the edges, 2 to 3 minutes. Serve immediately.