Why can't we stop eating these Brussel Sprouts? Perhaps because they taste so good when they are shredded and left to carmelize in a hot pan. Similar to roasting, this method is so easy and enhances their robust flavor.  The balsamic vinegar brings out their sweetness and the shaved parm makes every bite better!  

Ingredients:

1 1/2 pounds Brussels sprouts

2 tablespoons olive oil

1 large yellow onion, finely chopped

4 cloves of garlic, minced

1/3cup balsamic vinegar

Kosher salt and freshly ground black pepper, to taste

Parmigiano-Reggiano (shaved into strips) 

Preparation

Trim the Brussels sprouts and discard any damaged outside leaves

Using a food processor, force the sprouts a few at a time through the chute with the blade in motion. You should have about 8 cups of shredded sprouts.

Heat the vegetable oil in a large skillet over medium-high heat. Add the onion & garlic and cook, stirring often, until very lightly browned 5-7 minutes. Add the sprouts and cook, stirring, until tender, about 5 minutes.

Pour in the vinegar and increase the heat to high. Season with salt and pepper and stir until the vinegar has evaporated. Top with shaved cheese.

Optional Add-Ins

Cannellini Beans-one 15oz can, rinsed and drained.  Add to dish after adding in the vinegar.  

Sprinkle 1/2 cup of your favorite toasted nut such as pecans, slivered almonds or hazelnuts instead of or in addition to the shaved cheese.