Shredded Brussel Sprouts With Ginger & Cranberries

1. 1

   Heat the butter and oil in a large, shallow skillet or saute pan over medium-high heat.

2. 2

   When the butter has melted, add the shallots and the salt to taste; cook for 2 to 3 minutes, until the shallots soften.

3. 3

   Add the shredded sprouts, cranberries, ginger and broth; cook for 5 to 6 minutes, stirring and turning the sprouts until they are barely tender yet still slightly crunchy.

4. 4

   Taste, and adjust the seasoning as needed; serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.