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 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.
