Ingredients
1/4 cup olive oil1 pound fresh Brussels sprouts, trimmed and halved lengthwise1/2 cup dried cranberries2 tablespoons water1/3 cup chopped walnuts2 tablespoons balsamic vinegar
Preparation
In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned.
Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.
