by - 4 Cups Brussel Sprouts
- 1/2 lb bacon (leave out for vegetarian)
- 1/4 lb Butter (1 stick)
- 3 TBS Minced or Sliced Garlic
- 1/4 Cup Olive Oil
- 8 oz Walnuts rough chopped (can substitute and nut)
- 8 oz Dried Cranberries
Shave brussel sprouts with knife, mandolin or food processor. Cook bacon crispy, roughly chop and set aside. Melt butter in large pan. When it is melted and most of the water is gone, add olive oil and garlic. Saute on medium heat until garlic is fragrant, NOT BROWNED. Add brussel sprouts, bacon and walnuts. Gently saute until soft and heated thru. Salt and pepper to taste. Turn off heat and add cranberries, just so they are warmed thru before serving.
