I made this last night, and it was fabulous. DH even liked it, and I thought he was going to turn around and walk right back out the door last night when DS announced that we were having brussels sprouts for dinner (and DH only tried them because the kids wanted to try them, so I told him he had to set a good example) I'll post the recipe as it was given to me, then describe my modifications.
Shredded Brussels Sprouts
2 pounds brussels sprouts
2 T butter or margarine
2 T olive oil
2 cloves garlic, minced
1/2 small purple onion, cut into slivers (1/2 c)
1/2 t salt
1/2 t pepper
1/4 c plus 2T red wine vinegar
1 1/2 T brown sugar
Wash brussels sprouts; remove discolored leaves. Cut off stem ends and thinly slice brussels sprouts. (They should look shredded). Heat butter and oil in a large deep skillet or Dutch oven over medium-high heat until hot. Add shredded brussels sprouts, garlic, and onion. Saute 8-10 minutes, or until brussels spouts are tender and onion is lightly caramelized. Season with salt and pepper; transfer to a serving bowl. Add vinegar and brown sugar to skillet. Simmer over medium heat 30 seconds; pour over brussels sprouts, and toss gently. Serve hot. 8 servings.
I halved the recipe. I made this in a non-stick pan without the butter and only used 1 teaspoon of olive oil. I also used balsamic vinegar instead of red wine vinegar.
Claire
No green balls for me, thanks.
