(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.