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Olive Oil Fried Brussels Sprouts with Mushrooms and Cranberries
Ingredients
  • SCALE 1x 2x 3x
  • Private Reserve Greek extra virgin olive oil
  • 12 oz baby portabello mushrooms, cleaned, trimmed and sliced
  • Salt
  • 1.5 lb Brussels sprouts, trimmed and halved
  • 1 large red onion, halved and sliced
  • 1 tsp garlic powder
  • ½ tsp cardamom
  • ½ tsp cinnamon
  • 1 to 2 teaspoon fresh lemon juice
  • ½ cup dried cranberries
  • ⅓ cup roughly chopped hazelnuts
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