Shredded Brussel Sprouts

Growing up we didn't really eat brussel sprouts.  I think it was when I was on my own I started steaming them and then dousing them with butter.  They were pretty good.  Then I figured out cutting them in half and roasting them with olive oil salt and pepper was better.  I just found this recipe in the New Southern Living cookbook.  Shredded brussel sprouts.  Will said "these are brussel sprouts?!"  Yep they're pretty good. 

2 lb brussel sprouts
2 TBSP butter
2 TBSP olive oil
2 garlic cloves minced
1/2 small red onion minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup plus 2 TBSP red wine vinegar
1 1/2 TBSP light brown sugar
squeeze of fresh lemon juice, about a teaspoon

Rinse the brussel sprouts, remove any old leaves and thinly slice the brussel sprouts.  A mandolin slicer works great if you have one.
Heat butter and olive oil in a large deep skillet over medium high heat.  Add the brussel sprouts, onion and garlic.  Saute for about 8-10 minutes until the sprouts are tender.  Season with salt and pepper and transfer to a serving bowl.  Add the vinegar and brown sugar to the skillet and simmer for 30 seconds.  Pour over brussel sprouts.

Squeeze a little lemon juice over them and toss together.