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.