Crunchy Sweet Brussels Sprout Salad (Sunny Anderson) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
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