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