This is the perfect side dish for your fall dinners, and it’s ready in less than 20 minutes!

Makes 4 servings


  • 1 pint Brussels sprouts

  • 1/4 cup leeks, thinly sliced

  • 1 Tbsp. + 1 Tbsp. olive oil

  • 2 cloves garlic, minced

  • Balsamic vinegar to taste


  1. Heat oil in a skillet. Add garlic and cook 2 minutes.
  2. Shred the Brussels sprouts by cutting into thin strips.
  3. Add Brussels sprouts and leeks to the pan. Drizzle 1 Tbsp oil on top.
  4. Cook for 5-10 minutes, or until sprouts are browned. Stir every minute.
  5. Remove from heat and drizzle with balsamic vinegar. Enjoy!

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