I made this last night and it was so wonderful that I wanted to share.
I adapted it from an Alton Brown recipe.
2 T chopped pecans
1 lb fresh brussels sprouts
1/4 c dried cranberries
Using the slicer
blade of a food processor slice the sprouts. They actually come out almost shredded but DO NOT use a shredder because it just mangles them.
Toast the pecans in nonstick skillet until they start to give off that wonderful aroma. Lightly drizzle olive oil in the pan and add the sprouts. I kept the heat at medium. Stir often until the sprouts get that beautiful bright green color and are starting to become tender. Add the cranberries and toss for about 2 minutes.
That's it. It was beautiful on the plate and the flavors complimented each other so well.