Easily transform (and disguise) your Brussels sprouts as a salt-and-peppered side sautéed with butter and olive oil, finished off with syrupy balsamic vinegar.
Cook's Note: Because you're shredding the Brussels sprouts, there's no need to core them.Place the shredded Brussels sprouts in a plastic bag with a damp paper towel for up to a day.
Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they’re all sliced.
Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.