Ingredients

• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1 pound Brussels sprouts, ends trimmed, halved
• 2 tablespoons apple cider vinegar
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds
• Salt

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Instructions

1. In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes. Add the shallot and saute until browned, about 3 minutes. Add the Brussels sprouts and saute until just wilted, about 5 minutes. Add the vinegar, dried cranberries and almonds, and continue to saute until completely heated through, 3 to 5 minutes more.
2. Remove the pan from the heat. Season with salt, to taste.