Roasted Shredded Brussel Sprouts

I bought a giant bag of Brussel sprouts, and used half of them to make Roasted Brussel Sprouts and Mushrooms.  I decided to try something different with the remaining ones.  I actually like these a lot- it's worth the extra work to shred them.  The Brussel sprouts come out crunchy, which I find hard to do with the cabbage family.

Ingredients

12 Brussel sprouts, shredded (I cut them in half lengthwise, then into thin strips)

2 tbsp olive oil

1 tsp balsamic vinegar

1/4 tsp salt

1/4 tsp ground black pepper

1/4 cup craisins

1/4 cup walnuts

4 cloves garlic, slivered

Directions

1.  Line a 9-inch x 13-inch roasting pan with foil.  Add all the ingredients to the pan and toss well. 

2. Roast at 400 F for 20 min, stirring halfway through.  Serve hot.