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Photo by Megan Myers
Yield: 4 servings
- 2 T. olive oil
- 1 pound Brussels sprouts, washed, trimmed and halved
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
Heat olive oil in large sauté pan over medium heat. When oil shimmers, add Brussels sprouts, salt and pepper, and stir to coat. Cook about 10 minutes, stirring frequently.
Add walnuts and cranberries, and cook for 5 additional minutes, until sprouts are caramelized. Serve immediately.