• 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.