Shredded Brussels Sprouts

• 2 pounds brussels sprouts
• 2 tablespoons butter or margarine
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 small purple onion, cut into slivers (1/2 cup)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup plus 2 tablespoons red wine vinegar
• 1 1/2 tablespoons brown sugar

1. Wash brussels sprouts; remove discolored leaves. Cut off stem ends and thinly slice brussels sprouts. (They should look shredded.)
2. Heat butter and oil in a large deep skillet or Dutch oven over medium-high heat until hot. Add shredded brussels sprouts, garlic, and onion slivers. Saute 8 to 10 minutes or until brussels sprouts are tender and onion is lightly caramelized. Season with salt and pepper; transfer to a serving bowl. Add vinegar and brown sugar to skillet. Simmer over medium heat 30 seconds; pour over brussels sprouts, and toss gently. Serve hot.

brussels sprouts, butter, olive oil, garlic, purple onion, salt, pepper, red wine vinegar, brown sugar

Taken from www.myrecipes.com/recipe/shredded-brussels-sprouts (may not work)