Shaved Brussels Sprouts with Cherries & Pecans - Eat Splendid Eat Splendid

Ingredients

16 ounces fresh Brussels sprouts, sliced ¼- inch thick (some recipes call for “shaving” the sprouts—I prefer not to use a mandoline on small items, but instead cut them very thin)
⅓ cup olive oil (or vegetable oil)
1 teaspoon salt
¼ cup fresh lemon juice
1 teaspoon white pepper
dash red pepper flakes (optional)
1 cup dried cherries or cranberries
1 cup chopped pecans or other nuts (I prefer pecans because their sweetness is perfectly paired with the Brussels sprouts)

Instructions

1. Heat oven to 450 degrees.

2. Place olive oil, salt, lemon juice, white pepper and red pepper flakes in a gallon zip locked bag. Seal bag and gently blend ingredients.

3. Open bag and add in the sprouts, cherries, and pecans. Toss to coat.

4. Ensure all ingredients are coated with the vinaigrette.

5. On a parchment lined baking sheet, spread out ingredients into a single layer. Bake for 20 minutes, remove from oven, toss and stir sprouts, then return to oven for another 20-25 minutes.

6. Remove from oven, stir sprouts, let cool slightly, then serve!