Easy Sauteed Brussels Sprouts

Remove any tattered, tough, or bruised outer leaves. To shred the Brussels sprouts, cut each sprout in half lengthwise, then place them cut-side-down and thinly slice them.
Melt the butter in a large skillet over medium-high heat. Add the shredded Brussels sprouts, garlic, pepper, and salt. It might seem too much for the pan, but the sprouts will wilt down as they cook.
Cook, stirring occasionally, until the Brussels sprouts are bright green, tender-crisp, and lightly browned on the edges, 4 to 6 minutes.
Turn the heat to low, and then stir in half of the balsamic vinegar, all of the cranberries, and all of the pine nuts. Taste, and then season with more balsamic vinegar, salt, and pepper as needed.

Ingredient :

1 pound (450g) Brussels sprouts
2 tablespoons butter or olive oil
3 medium garlic cloves, minced, 1 tablespoon
1/2 teaspoon fine sea salt or more to taste
1/2 teaspoon fresh ground black pepper
1 tablespoon good-quality, thick balsamic vinegar
1/2 cup (57g) dried cranberries
1/2 cup (70g) pine nuts, lightly toasted