Shredded Sprouts with Toasted Hazelnuts

Make this Thanksgiving dish in minutes – by shredding the sprouts, you significantly cut down on cooking time.

Shredded Brussels Sprouts with Toasted Hazelnuts

• 5 pounds Brussels Sprouts, cut into shreds and rinsed thoroughly through Salad Spinner
• 1 T. Lemon juice
• 3 large garlic cloves, minced
• ¼ c. white wine
• 2 T. vegan butter
• ¼ c. toasted chopped hazelnuts
• Salt and pepper to taste
• 2 T. Pomegranate Arils for garnish

Directions

1. Mix sprouts in lemon juice and set aside.
2. Heat vegan butter in non-stick skillet over medium high heat. Add the sprouts and cook for 3 minutes until they start to soften.  Add garlic and wine.  Cook another 1 – 2 minutes until sprouts are tender but not overcooked.
3. Remove from heat. Add chopped nuts and arils for garnish.

Serves 6 – 8.