Having tasted this Brussels sprouts salad, you will certainly love this vegetable. And the dish will become one of the favorites on your table.

Summary

Ingredients

• Walnuts (chopped) – ½ cup
• Olive oil – 2 teaspoon
• Brussels sprouts (cut in half) – 600 g
• Shallots (cut into thin strips) – 2 pcs.
• Garlic (minced) – 1 clove
• Dried cranberries (chopped) – ¼ glass
• Agave syrup – 1 tbsp
• Walnut oil – 1 tbsp

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Instructions

1. Heat a large skillet over medium-high heat. Pour the nuts into a preheated pan and fry, stirring occasionally, for 3-4 minutes. Pour the toasted nuts onto a plate and set aside.
2. Wipe the pan with a paper towel and put it back on the stove. Pour in olive oil and heat well. Place the cabbage in a preheated skillet and cook, stirring occasionally, until golden brown, about 5 minutes. Then add the shallots and garlic to the pan and cook, stirring occasionally, for about 1 minute.
3. Add cranberries, agave syrup, and a glass of water to the pan. Cover the pan with a lid and simmer the contents over medium heat for about 5-7 minutes, until the cabbage is soft (almost all the liquid should evaporate). Transfer the dish to a serving plate, sprinkle with walnuts, and drizzle with nut butter. Season with salt and pepper to taste (optional).