I LOVE, LOVE, LOVE Brussels sprouts. Oven roasted, fried, sauteed…just never boiled. They have a really lovely nutty aroma when you’re cooking them and they pair well with just about anything. The cranberries in this recipe give these sprouts a sweet tartness and the walnuts are great for crunch. Enjoy :)

1 ½- 2lbs Brussels sprouts
1 cup dried cranberries, chopped
¾ cup walnuts, chopped
juice from one lemon
kosher salt, to taste
fresh ground black pepper, to taste

If using a mandolin to shave the sprouts, do not remove the hard root of the sprout, simply peel away any outer leaves that look dry, wilted or sad. Keeping the hard root on gives you something to hold onto firmly while you shave the sprout on your mandolin (BE CAREFUL!). If you do not have a mandolin, You can use the same method of trimming and use a very sharp knife to thinly slice the sprouts.

Once your sprouts are trimmed and ready, heat a large sauté pan and add your oil to it. Once your oil is hot, add the sprouts and stir to coat them in the oil. Allow them to caramelize a bit (they will turn golden in some spots and release a nutty aroma), then toss in the cranberries and stir to mix. Add the lemon juice, then season with salt and black pepper (to taste). Toss in the walnuts to mix, then serve.