1 pound Queen Victoria Brussels sprouts, washed, dried, trimmed

2 tablespoons olive oil

1/2 cup chopped pecans

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

1/4 teaspoon fresh-ground pepper

1 tablespoon fresh-squeezed lemon juice

1/2 cup dried cranberries



Heat olive oil in a large skillet over medium flame. Shred Brussels sprouts in food processor fitted with slicing blade and add to pan along with chopped pecans. Cook while stirring for two minutes. Add nutmeg, ground ginger, salt and pepper and continue to stir and cook for another minute or two until Brussels sprouts are slightly wilted.
Remove from heat, stir in lemon juice and cranberries. Serve warm or at room temperature.