Delicious, fresh, and simple! This is a great side dish for color, taste, and health! I've generally only had roasted brussel sprouts, and I feel like this quick sautee is a great middle between that and raw.
The original recipe used dates and slivered almonds. I happened to have these on hand, but I feel almost anything would work! Prunes and pine nuts, sesame seeds and minced raisins. Will definitely make something like this again with variations like that, to get people to like brussel sprouts!
Brussel Sprouts with Craisins and Walnuts
adapted from the tolerant vegan
1 lb brussel sprouts, ends trimmed and halved
1/4 cup craisins
1/3 cup walnut halves, toasted
2 Tbs olive oil
2 cloves garlic, minced
salt and pepper, to taste
1. Heat oil in a heavy-bottomed skillet on medium heat.
2. Toss in brussel sprouts and saute for 2-3 minutes stirring frequently, until sprouts are browning on multiple sides.
3. Toss in garlic and cook for another 30 seconds, stirring, until garlicbis fragrant.
4. Dump sprouts, nuts, and craisins into a bowl and toss. Season with salt and pepper to taste.