When people talk about their life goals, I know they list off things like sky diving or running the New York Marathon. Mine are a little simpler – attend a Quincinera and get a food processor.
If you watch the Food Network as much as I do, you’ll feel like your life is incomplete without one of these machines! I have a fear that, like other kitchen appliances, it will take up too much counter space and I will never use it. But unlike my waffle maker and blender, I have actually been using this Elemental 8-cup Processor (a gift from Cuisinart) regularly.
It makes all the things I like to have on hand – salsa, guacamole, hummus, pizza dough, homemade Larabars, and caramelized onions. More recipes to come, but first, the Sautéed Shredded Brussels Sprouts I made for Finn’s birthday.
I cannot believe how quickly these babies get sliced. I use the thin slicer to make confetti out of 3 pounds of brussels sprouts in less than 5 minutes. Once they’re prepped, I leave them covered in the fridge until it’s time to put it all together. This dish is inspired by The Barefoot Contessa’s recipe, but I go a little crazy and start adding a lot of yummy things like candied pecans (from Trader Joe’s, where I also get the balsamic glaze), avocado, raisins, and cheese. It turns out tasting a lot like a warm salad.
The dish is a huge hit – even after sitting at room temperature for an hour. Finn says it comes in second place to Lance’s pizza – honestly, who can expect a vegetable to win that competition? Warning, the recipe below makes a LOT of brussels sprouts – even too much for our group of 12! I would cut it in half unless you’re planning on serving this at a party. It’s actually the perfect Thanksgiving potluck dish.
- 3 lbs. Brussels Sprouts, washed, trimmed, and shredded
- 6 Tablespoons Olive Oil
- 6 Tablespoons Butter
- 6 cloves Garlic
- 6 Tablespoons Balsamic Glaze
- 1 cup Golden Raisins
- 1 cup Candied Pecans
- 1/2 cup Parmigiano Reggiano
- 1 Avocado, diced
- Salt and Pepper
- In a 14-inch skillet melt the olive oil and butter over medium heat.
- Add the garlic and cook for two minutes, careful not to burn it.
- Add the brussels sprouts to the pan, season with salt and pepper to taste. Cook for 5 minutes until tender (if they all don't fit in the pan, cook them in two separate batches).
- Put the cooked brussels sprouts in a large bowl. Toss with the Balsamic, Raisins, Pecans, Cheese, and Avocado. Finish with a sprinkling of the cheese and balsamic glaze.
Full disclosure: This food processor was sent for free to review by Cuisinart, but this is not a sponsored post. All opinions are my own. This post contains affiliate links – thank you for supporting this blog!