Can be prepared in 45 minutes or less.

Ingredients

　　2 shallots, sliced thin

　　1 tablespoon olive oil

　　3/4 pound (about 14) Brussels sprouts, trimmed, cored, and shredded

　　1/2 cup water

　　2 teaspoons balsamic vinegar, or to taste

　　In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.