Holiday Brussels Sprouts with Pecans and Cranberries

1 ¼ – 1 ½ pounds Brussels sprouts (3 ½ to 4 ½ c.)                        ½ c. dried cranberries

2 Tbsp. butter                                                                                       1 c. pecan halves

2 shallots, minced

Steam the Brussels sprouts and cranberries over boiling water until the Brussels sprouts are tender but still crunchy, about 8 min.  Immediately transfer to a serving dish.  While the Brussels sprouts and cranberries are steaming, melt butter in a small skillet over medium heat.  Add the pecans and shallots and saute until shallots are translucent and pecans are fragrant, about 3 min.  Pour butter and pecan mixture over the Brussels sprouts and cranberries, toss gently, and serve.  Serves 6.

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