Roasted Shredded Brussels Sprouts

Ingredients:

• 2 x 350g packages Brussels sprouts, ends and dark leaves trimmed
• 2 tablespoons unsalted butter
• 2 tablespoons of high-quality olive oil
• 1 tbsp balsamic sauce

Preparation:

1. Place the Brussels sprouts in a food processor fitted with a large shredding disc. There's no need to core the sprouts. Shred the sprouts thoroughly.
2. Combine the butter and olive oil in a large (12-inch) skillet and heat over medium heat. Add the shredded Brussels sprouts, 1.5 teaspoons of salt, and 1/2 teaspoon of black pepper and cook, stirring frequently, for 4-5 minutes, until the sprouts are tender but still bright green. Stir in the balsamic reduction, season with salt to taste, and serve hot.
   
   

   Note

   
   Since you're shredding the Brussels sprouts, there's no need to core them. Shredded Brussels sprouts can be stored in a plastic bag lined with a damp paper towel for up to 24 hours.