Shredded 10 brussels sprouts and tossed into 1 TBSP of heated olive oil. Added fresh ground pepper, freshly grated nutmeg and kosher salt. Stirred in a small handful of toasted chopped almonds and about 2 TBSP of dried cranberries. A delicious vegan side dish.
The BBQ is simply sliced up leftover sirloin tip roast reheated on the other side of the saute pan with a couple TBSP of Ray’s BBQ sauce.
Prep time from start to finish – 15 minutes, most of it shredding the brussels sprouts. I toasted the almonds while I was shredding.