We’re having quite the torrid affair with brussels sprouts here at Shrinking Kitchen. I honestly can’t get enough! I just don’t understand why they are so maligned…they’re cute, tiny little cabbages, for goodness sake. What’s not to love? I’m pretty sure their reputation has something to do with preparation – of course they’re gross when they’re boiled within an inch of their life. Gray brussels sprouts = bad.
I ran across a bag of shaved brussels sprouts in the supermarket and was intrigued. What a great, quick base for a side dish! I came up with this dish with that simple bag of brussels sprouts and pantry staples. Seriously, I love when that happens. And I love it even more when the results are so delicious. The balsamic vinegar turns syrupy and sweet as it reduces and the cranberries become plump and juicy. The pecans add a great crunch – and everything together? Perfect. True story.
Honestly? I ate this WHOLE thing for dinner, by itself (burp). But it would also be lovely with a pork roast. Or as a side dish for Thanksgiving. But if you want to whip up a batch and keep it all to yourself, you have my blessing. Sharing is overrated.