The strong flavor of brussel sprouts is balanced by the bright sweetness of dried cranberries and the nutty crunch of walnuts in this recipe.
- 1 small Onion, minced
- 2 Tbsp Olive Oil
- 2 lbs Brussel Sprouts, thinnly sliced
- 1/4 cup dried cranberries, chopped
- 1/4 cup walnuts, chopped
- Salt and Pepper to taste
- Balsamic Vinegar (optional)
Saute onion in olive oil over medium heat, until golden brown. Add brussel sprouts and cover, cooking until sprouts are crisp-tender. Add a tablespoon of water if the pan becomes too dry and vegetables begin to stick. Season with salt and pepper.
Add dried cranberries and walnuts, toss to combine. Drizzle with balsamic vinegar before serving. Serve warm.
Note: to slice brussel sprouts, cut off the stem up to where the leaves begin and discard. Slice brussel sprouts width-wise into quarter inch discs.