Portion Size: 1/2 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 pounds Brussels sprouts	Wash and shred the Brussels sprouts by removing the core and shredding.
2 Tablespoons olive oil
1/2 teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground black pepper
1/4 cup  unsalted walnuts	chopped
1/2 cup dried cranberries

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Shred the Brussels sprouts by removing the core and thinly slicing.
2	Warm the olive oil in a large skillet over medium heat.
3	Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes.
4	Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.