Categories: November2010, Thanksgiving, brussels sprouts, cranberry, salads

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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