Shredded Brussels Sprouts With Cranberries And Ginger

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Washington Post


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2 tablespoons unsalted butter

1 tablespoon olive oil

3 to 4 medium shallots, finely chopped (3/4 cup)


1 1/2 pounds Brussels sprouts, trimmed, cut in half, then cut into thin shreds

1/2 cup dried sweetened cranberries, coarsely chopped

1/4 cup (1 1/2 ounces) crystallized ginger, chopped

1/2 cup low-sodium or homemade chicken broth

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