REALLY easy to make. You shred the brussel sprouts (I just chopped them but you can use a mandolin or food processors). Toast the nuts in the pan (dry), add three tablespoons of butter and melt it, then toss in the brussel sprouts and cook a few minutes until bright green and soft. Then you just turn off the heat and stir in a generous amount of dried cranberries.
Simple, and incredibly delicious. AND seasonally colorful with the green and red.
No comments:
Post a Comment