This Brussels sprouts salad is a delicious substitute for the usual roasted vegetables.
Serves 10 to 12
1 cup walnuts, chopped
¼ cup olive oil
2 pounds Brussels sprouts, trimmed and thinly sliced
1 cup red onion, finely chopped
½ tsp. ground nutmeg
Ground black pepper
1 cup dried cranberries
Active time: 15 minutes
Total time: 30 minutes
In a large, dry skillet, toast walnuts over medium heat, tossing, about 5 minutes. Set aside and reserve pan.
Using the same pan, warm oil over medium-high heat until it shimmers. Add Brussels sprouts, onion, nutmeg, and salt and pepper to taste. Cook, stirring, until Brussels sprouts are wilted, 2 to 3 minutes. Remove from heat. Add dried cranberries and reserved walnuts. Toss to combine and transfer to a serving bowl. Serve warm.