| November 1, 2021 -- Why have plain old boiled Brussel sprouts for Thanksgiving when you can mix it up this year. This receipt from the Food Network is a must-try and so easy to make! Recipe courtesy of Sunny Anderson.
YIELD: 4 Servings
INGREDIENTS:
1-pound Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
INSTRUCTIONS:
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
SOURCE: https://www.foodnetwork.com/recipes/sunny-anderson/crunchy-sweet-brussels-sprout- salad-recipe-1949039
|
