2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
Because you're shredding the Brussels sprouts, there's no need to core them. Place the shredded Brussels sprouts in a plastic bag with a damp paper towel for up to a day.