Hello My Dear Readers,

It’s Thanksgiving weekend in Canada, and I’m feeling very grateful for you!! I absolutely adore sharing my recipes with you, so thank you for stopping by and checking them out:)

Below is a recipe I have shared with family and friends during the holidays  and it’s been a big hit every time. Even with Brussels sprout haters:)

Wishing all my Canadian friends a beautiful long weekend filled with joy and lots of delicious food!

Shaved Brussels Sprouts with Cranberries and Brazil Nuts

Brussels sprouts are synonymous with holiday cooking and these cute little mini cabbages offer many of the same health benefits as their much bigger cousins! They are packed with cholesterol lowering fibre, stress busting B vitamins and loaded with antioxidant support to keep your health healthy and skin glowing! Adding some sweet and tart cranberries and sweet pecans makes a Brussels sprout lover out of anyone!

3 cups Brussels sprouts
¼ yellow onion (½ cup chopped)
1 Tbsp coconut oil
2 Tbsp apple cider vinegar
2 garlic cloves, minced
1 tsp lemon zest
1 Tbsp lemon juice
½ tsp sea salt
Pinch nutmeg

¼ cup Brazil nuts, finely chopped
¼ cup unsulfured cranberries

How to make:
Wash Brussels sprouts carefully and trim the stem. Using a food processor with a slicer blade (adjust to medium thickness is possible), slice Brussels sprouts. If you don’t have a food processor, slice them thinly.

Chop onion finely. Melt coconut oil over medium heat in a large skillet. Add onion and sea salt. Cook for 3-4 minutes, or until onion is soft and golden.

Add Brussels sprouts to skillet and toss with onion. Add apple cider vinegar, reduce heat and cover skillet with lid. Allow to cook for 4-5 minutes.

Remove lid and add minced garlic, lemon zest, lemon juice and nutmeg. Toss well and cook for another 2-3 minutes, until Brussels sprouts are softened and start to brown a little.

Remove from heat and place into a serving dish. Sprinkle with chopped Brazil nuts and cranberries. Serve hot.

Makes 3-4 side dishes.