- 1/2 pound Brussels sprouts
- 1 tablespoon olive oil
- 1/4 cup chopped pecans
- 1/4 cup orange juice
- 1/2 cup dried cranberries
- 1 tablespoon freshly grated ginger
- Shred Brussels sprouts in a food processor.
- Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
- Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.