Directions

1. Trim the bottom end of the sprouts. Remove any brown leaves. Cut in half lengthwise and cut into thin ribbons. You could also use a shredder attachment in a food processor.
2. Heat the oil in a large skillet over medium heat. Crush the garlic clove with the back of a chef’s knife and add to the oil. Allow to get golden brown to flavor the oil. Remove from oil.
3. Add the Brussels sprouts to the pan and cook for five minutes until wilted and starting to color. Add the shredded carrots and cook for two more minutes.
4. Remove to a serving dish and drizzle with the balsamic syrup.
5. To make your own balsamic syrup: Making your own balsamic syrup is super easy and it keeps for months in the fridge. Put 3 cups of balsamic vinegar in a heavy saucepan and bring to a simmer. Reduce the heat so the vinegar is at a slow simmer. Add a teaspoon of granulated or brown sugar. Keep on cooking until reduced to 3/4 cup. Pour into a small jar and chill. It is ready to use for anything you might want.