In the past I have made a dish with purple cabbage, prosciutto and pine nuts that Melanie really likes, so I tried to do a variation on that theme with brussels sprouts the other day. It's sort of time consuming to shred the brussels sprouts by hand but if you have a glass of wine and someone to talk to it's not so bad. We had this along with a coq au vin made with white wine that I'll write about next.
I bought at least one pound of fresh brussels sprouts, washed them well and cut each one in half and then cut the halves cross-wise into thin slices. Because brussels sprouts are cabbagey and layered, the slices fall apart into a shredded heap which is perfect for sautéing and cooks much faster than whole sprouts. Melted 2 tablespoons butter in a large deep pan until hot and toasted ¼ cup pine nuts until they were golden. Removed pine nuts and set aside and wiped out the pan to remove any overly browned bits. Added in the shredded brussels sprouts and sautéed over medium-high heat for about 6 minutes, until they began to get soft and bright green, then added the pinenuts back in along with salt, pepper, and ¼ cup golden raisins. Continued to sauté all together for another 2 minutes, then removed from heat and mixed in a drizzle each of white balsamic vinegar and hazelnut oil.