Peel the outer leaves from the sprouts, and chop the ends of the stalks off. Slice the sprouts very thinly.
500 g (17.5 oz) sprouts
Place a medium frying pan/skillet over a medium-high heat. Add the butter and melt. Add the garlic and stir through for 30 seconds, then add the shaved sprouts. Fry the sprouts, tossing through the garlic butter to coat, for 1-2 minutes, until the sprouts a warmed through, but still vibrantly green. Transfer to a serving bowl.
2 tbsp unsalted butter, 2 cloves garlic
Mix together the dressing ingredients in a small bowl and pour half over the sprouts. Toss together to coat, then sprinkle the cranberries, walnuts, and parmesan cheese on top.
4 tbsp olive oil, 2 tsp white wine vinegar, 3 tbsp honey, 2 tsp Dijon mustard, pinch salt and pepper, 35 g (1.2 oz) dried cranberries, 30 g (1 oz) roughly chopped walnuts, 3 tbsp parmesan cheese