Sautéed Brussels Sprouts With Dried Cherries & Almonds

1. 1

   Cut each Brussels sprout in half through the root, then slice thinly.

2. 2

   Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.

3. 3

   Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts, thyme, nutmeg, pepper and salt. Cook, stirring occasionally, until Brussels sprouts are tender, but still bright green.

4. 4

   Stir in the almonds and dried cherries. Taste and season with additional salt, if desired.

5. 5

   Transfer to a serving dish and keep warm until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.