1 T. olive oil

3/4 pound (about 14) Brussels sprouts, trimmed, cored, and shredded

1/2 C. water

2 tsp. balsamic vinegar, or to taste

 

In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.

 

 

Yield:

Calories:

Fat:

Fiber: