This is so crunchy and flavorful! The thinly slices sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!
To shred the Brussels sprouts it is best to use a food processor. I use the shredding blade and feed the sprouts thru the top tube. You could also cut them thin with a knife or just chop them.
Add the butter and oil to a large skillet over medium-high heat.
Add the sprouts and season with salt and pepper.
Saute for 5 minutes then add the balsamic vinegar and saute another minute.
Remove from heat and stir in the pomegranate seeds.