Great warm side dish that is great as a cold slaw left-over for lunch. Altered from Alton Brown's Thanksgiving recipe. I love this with pork. I've also had success adding mushrooms to this (oyster).
Ingredients:1 pound Shredded Brussels Sprouts
Instructions:Toast the walnuts (or any nuts) until you can smell them nearly burning, add olive oil, craisins and Brussels sprouts, saute until the sprouts are wilted (8-10ish minutes). Add salt, pepper, and a tablespoon or two of good balsamic then serve and eat!