Nina Marcinowski

Ingredients

• 1 pound Brussels sprouts, ends trimmed
• 2 tablespoons olive oil
• 12 cloves garlic, peeled and quartered lengthwise
• 2 teaspoons honey
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 tablespoon apple cider vinegar

Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded. Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, honey, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 1 cup water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.