This is one of my favorite recipes to make for family. I remember when we had my grandma over for dinner and she first tasted them, she couldn't get enough and said how they were nothing like Brussels sprouts she'd ever had before. There couldn't have been a better compliment than to have the bowl of Brussels sprouts devoured long before anything else. To make it even better, this recipe is so easy, and literally takes like 10 minutes to make! The hardest part is cutting the sprouts into shreds and I think that's kind of therapeutic anyway, so all in all its the perfect quick veggie side, and a new staple at our Thanksgiving table.

Brussels Sprouts with Cranberries and Almonds

-serves 4 as a side-

about 1 pound brussels sprouts

1 tablespoon butter

1 tablespoon olive oil

1-2 teaspoons garlic salt

salt and pepper

1/3 cup craisins or any dried cranberry

1/4 cup slivered almonds

squeeze of lemon juice

Start by chopping your brussels sprouts into thin slices. Over medium to high heat, heat the butter and olive oil and add your brussels sprouts with a sprinkle of salt. Sauté for about 5 minutes or until the brussels sprouts are tender, then add your dried cranberries and almonds. Keep stove on high heat and sauté for another 5 minutes, while adding a teaspoon or 2 of garlic salt to taste. I like to keep the brussels sprouts over high heat so they can get a bit of color and crisp up. So - after you've tossed the garlic salt in, and a bit of pepper, turn the heat off. Lastly, squeeze some lemon juice over the top and serve immediately. This recipe is really easy to change for your needs and can easily be doubled or tripled for however many you're feeding. Enjoy!