Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don’t need to core them.) Process until they’re all sliced.
Heat the butter and olive oil in a very large (12 to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1½ teaspoons salt, and ¾ teaspoon pepper and sauté, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Keep In Touch!
Sign up and I'll send you great recipes and entertaining ideas every week!
Sign up we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)