I can’t resist the gorgeous Brussels sprouts at the farmers market. I love shredding them in the food processor for a quick meal. This one is packed with lots of flavor and texture.
1 1/4 lb Brussels sprouts, shredded
2 tsp olive oil, divided
1/2 yellow onion, diced
1/3 c pecans, toasted and chopped
1/3 c dried cranberries
1/3 c grated Pecorino
1/2 tsp ground pepper
Salt to taste
Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.
Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.
Stir in the pecans, dried cranberries, cheese and pepper. Taste and season with additional salt, if desired.
Serves 4 – 6.