A great holiday side packed with nutrients!
Serves: 4, Prep Time: 10 minutes, Total Time: 20 minutes.
12 brussel sprouts (quartered)
2-3 carrots cut in small chunks
2 small shallots
2 tsp. garlic
¼ cup dried cranberries
Trim ends off Brussels sprouts, quarter lengthwise.
Cut off carrot and peel. Halve lengthwise. Lay flat and cut lengthwise into about ¼ inch thick strips.
Heat 1 ½ tablespoons of cooking oil in a large sauté pan over medium high heat. Add Brussels sprouts, carrots, and shallots to hot pan. Season with salt and pepper. Stir.
Cook 4-6 minutes, or until veggies begin to brown, stirring occasionally.
Reduce heat to medium-low. Add garlic and dried cranberries. Stir. Cook for about 1 minute.