(From Nov/Dec 2005 Vegetarian Times, p. 69.)

Garlicky Brussels Sprouts Saute

Serves 6, 30 minutes or fewer to prepare

1 lb brussels sprouts, ends trimmed
2 TB olive oil
12 cloves garlic, peeled and quartered lengthwise
1 TB brown sugar
1/2 tsp salt
1/8 tsp black pepper
1 1/2 cups water
1 TB apple cider vinegar

1. Pulse brussels sprouts in food processor 12-15 times, 
or until shredded.

2. Heat oil in large nonstick skillet over medium-low heat. 
Add garlic and cook 5-7 minutes, or until light brown. 
Increase heat to medium-high and add brussels sprouts,
brown sugar, salt and pepper. 

3. Cook 5 minutes, or until browned, stirring often. Add 
water and cook 5 minutes more, or until most liquid is 
evaporated. Stir in vinegar and season to taste with
more salt and pepper. Serve immediately.