Some of us have a strained relationship with Brussels sprouts due to childhood experiences with soggy, odorous sprouts, and chef Ina Garten can relate. To make them delicious enough to win over a hater, she shreds the sprouts for a quick sauté to make them crisp and delicious, and also uses this tip to make them look beautiful.

To get the most vibrant Brussels sprouts, Garten notes not only slices the sprouts themselves, but also uses their leaves for an extra burst of color. She adds that using a white plate for serving will best show off the many shades of your sprouts and leaves, creating an appetizing and beautiful white-and-bright-green contrast.

Garten’s sautéed Brussels sprouts recipe also happens to use just four ingredients: Brussels sprouts, olive oil, butter, and balsamic vinegar. To get started, simply trim the sprouts’ ends and then slice them thinly in a food processor using the slicing disc, then move on to the leaves for a preparation process that's fast and mess-free.