Holiday Shredded Brussels Sprouts
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 1/2 cup Dried sweetened cranberries |
| 4 Tbsp. Pine nuts |
| 1 lb. Brussels sprouts, raw |
| 1 Tbsp. Olive oil |
| 1/4 tsp. Salt |
Instructions
Coarsely chop the cranberries, leaving about 1/4 of them whole and the rest cut into pieces.
Place the olive oil in a 9x12 pan and place the pan in the oven for 5 minutes.
Add the cranberries and pine nuts, stir so that they are coated with the olive oil, and return the pan to the oven for 5-10 minutes, or until the pine nuts are lightly browned.
Add the Brussels sprouts, salt, and pepper, stir well, and return the pan to the oven for 10-15 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Brussels sprouts make the perfect holiday side dish. You can roast them, steam them, shred them or simply half or quarter them.