Sautéed Brussels Sprouts with Cranberries - Chelsea L Allard

Ingredients

• 1-2 lbs. fresh Brussels sprouts
• 1 medium red onion, chopped
• ¾-1 cup cranberries, fresh or frozen, roughly chopped
• 2 teaspoons high-quality extra virgin olive oil
• ½ teaspoon fine sea salt, divided
• 1 teaspoon dried rosemary (or 1 tablespoon fresh)
• 2-4 tablespoons low-sodium chicken or beef broth*
• OPTIONAL:
• Zest from 1/2 a lemon
• Pure monk fruit drops or raw honey to taste