Ina Garten’s 3-Ingredient Brussels Sprouts Are the Easiest Thanksgiving Side

I've made Ina Garten’s classic roasted Brussels sprouts for Thanksgiving for years. I'd halve the sprouts, toss them with olive oil, salt, and pepper, then roast them until they were caramelized and crispy on the edges. They were easy, reliable, crowd-pleasing, and delicious.

The only problem is that they take up valuable oven space for 40 minutes. And on Thanksgiving, when every inch of that oven is claimed by the turkey, stuffing, and several casseroles, a side dish that requires prime real estate starts to feel like a luxury I can't afford.

So when the Barefoot Contessa recently took to Instagram to share her make-ahead Thanksgiving menu, I was intrigued by her stovetop shredded Brussels sprouts recipe. These sprouts take about five minutes to cook, require minimal prep, and use just three ingredients (not counting oil, salt, and pepper). I made them for dinner that night, and I can tell you—they'll be the only Brussels sprouts on my holiday table from now on.

How To Make Ina's Sautéed Shredded Brussels Sprouts

You start by trimming your Brussels sprouts. "There is no need to core them," she says. Just remove any rough bottoms and wilted outer leaves. Then, use the slicing disk on your food processor to shred them into thin ribbons.

This is the prep hack that saves a ton of time come Thanksgiving Day because you can shred them up to a few days ahead. Plus, it takes about 10 seconds to turn a whole mountain of sprouts into perfect, delicate ribbons.

If you don't have a food processor, you can use a sharp knife or a mandoline (be careful) to thinly slice them. Or, if you can find them, you can buy a 1 1/2-pound bag of pre-shredded sprouts from the grocery store. I think Ina would approve.

When you're ready to cook, heat two tablespoons each of butter and olive oil in a large sauté pan. Add the shredded sprouts along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and sauté over medium to medium-high heat for about four minutes, stirring frequently.

You're looking for them to turn crisp-tender but stay bright green—that's the sweet spot. Lastly, stir in a couple of tablespoons of syrupy, aged balsamic vinegar. Taste, adjust the seasoning if needed, and serve! Ina recommends serving them hot, but I ate leftovers at room temperature and cold from the fridge, and they were still delicious.

Why This Recipe Works

First, shredding the Brussels sprouts dramatically increases their surface area, which means they cook faster and more evenly.

Using both butter and olive oil is also a professional move. The olive oil keeps the butter from burning, and the butter adds a ton of flavor. Then there's the balsamic vinegar. I used a five-year-aged balsamic, but any aged, syrupy balsamic works. It clings to the Brussels sprouts and cuts through the richness of the butter, adding balance to the dish. The end result is buttery, bright, and sophisticated—and it almost takes less time than reheating leftovers.

This is a forgiving recipe. You can make the sprouts a few hours ahead and reheat them before serving, or serve them at room temperature. You can also adjust the flavors by adding lemon zest, toasted nuts, or parmesan if you want to dress them up. And if someone in your family swears they hate Brussels sprouts, a shredded version is often what converts them. It's milder, more tender, and doesn't have that sulfurous bite that overcooked whole sprouts can develop.

Ina never misses! This dish is a great example of a flexible, low-stress side that doesn't compromise on flavor or elegance. It helps you feel confident and calm in the final moments of holiday prep, so you can enjoy your guests and the delicious meal instead of frantically finishing things off in the kitchen.