1 bag shredded Brussel sprouts
1 large onion (julienned)
1 red bell pepper (julienned)
1 green bell pepper (julienned)
¼ cp sun flower seeds
¼ cp dried cranberries
3 tbsp olive oil
Add olive oil to a non-stick skillet.
Add onions and cook until caramelized.
Add red and green peppers. Sautee until heated through.
Add whole bag of shredded Brussel sprouts.
Combine with onions and peppers and cook until Brussel sprouts are al dente (fold over frequently to evenly distribute everything).
Add sunflower seeds and dried cranberries.
Remove from heat and let stand covered for 20 to 30 mins so that the cranberries can rehydrate.