Holiday Brussel Sprouts
Serves: 8
Ingredients
2 lb. bag of brussels sprouts
1 handful walnuts, chopped (set aside one intact walnut for garnish)
¼ cup organic olive oil or organic butter
2 large shallots, chopped
1 tsp. raw agave nectar, maple syrup or raw honey
1 handful dried unsweetened cranberries
Juice of ½ lemon (or more, to taste)
Unrefined sea salt and freshly ground pepper
Directions
1. Rinse and remove discolored leaves from brussels sprouts. Shred brussels sprouts in batches in food processor with grater lid. Set aside in bowl. (Can be put in airtight container in fridge for up to 2 days.)
2. Chop shallots and set aside. Chop nuts and set aside. (Both can be put in separate airtight container in fridge < 3 days.)
3. Heat large skillet with olive oil, add enough olive oil to the pan so that when you tilt it on its side you see about 1 inch of oil collect in the bottom corner, about ¼ cup. Make sure oil is hot but not smoking and add shallots and a dash of salt.
4. Sauté shallots about 2 minutes, until translucent. Add walnuts and agave nectar and a dash of salt and stir.
5. Add brussels sprouts, a dash of salt and mix until thoroughly coated. If it seems dry then add more olive oil. Add cranberries, lemon juice, salt and pepper to taste.