Santa Barbara Public Market is celebrating it’s first Thanksgiving. Vendors are offering up a variety of Turkey day essentials. Chef Kristen Desmond of Flag Stone Pantry shares her recipe for an easy, healthy addition to your Thanksgiving Table. Check out the video for a step-by step walk through of the dish.
Shaved Brussel Sprout Salad:
1 pound Brussels sprouts, thinly sliced 2 tablespoons olive oil 1/2 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 1/2 cup chopped walnuts (optional: toasted) 1/2 cup dried cranberries
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes.
Add the walnuts and the cranberries and toss to combine. Season to taste with salt and pepper. Turn out into a serving bowl and serve warm.