Funny how people who shy away from whole Brussels sprouts forget their reticence when presented with this treatment. Barely a recipe, this is probably the easiest method to be found in the Powisset Farm blog. But simple is good.
3 TB olive oil
1 TB butter
1 lb Brussells sprouts, shredded using the coarse shred attachment of your food processor.
Salt to taste
Pepper to taste
In a medium saute pan or skillet, heat the olive oil and butter over medium heat. Add the shredded sprouts, and cook, stirring, for 6-8 minutes or until tender. Serve, seasoning to taste with salt and pepper.
Photo and recipe by Tod Dimmick