- 3 ½ ounces of Brussels sprouts
- 2 whole carrots
- 1 small red onion
- 1 tsp minced garlic
- 1/4 cup dried cranberries
Trim the ends off the Brussels sprouts and quarter lengthwise. Cut the ends off the carrots and peel and then cut into half-moons. Cut red onion into ¼ inch thick strips. Heat 2 tablespoons of oil in a large skillet at medium heat. Add Brussels sprouts, carrots and onion to your hot skillet and season with salt and pepper. Cook around 5 minutes stirring occasionally. Then reduce the heat to medium low and add minced garlic and dried cranberries. Cook a minute longer. Then add ½ cup water and cook another 9 minutes longer until veggies begin to brown, stirring occasionally.