1 pound brussels sprouts, trimmed of stems and coarse outer leaves
4 tablespoons (1/2 stick) butter
Salt and pepper
Balsamic vinegar, to taste
Grated Parmesan
By hand or in a food processor
shred sprouts. Melt butter in large skillet over medium heat. Add sprouts and
saute until tender but still crisp. Add balsamic vinegar and sprinkle with parmesan
cheese.