Holiday Brussels Sprouts with Pecans and Cranberries
From the cookbook, Serving up the Harvest, this recipe serves 6 and not only tastes good but looks colorful at any Holiday table.
1 ¼-1 ½ lb. Brussels sprouts (3 ½-4 ½ cups)
½ cup dried cranberries
2 Tablespoons butter
1 cup pecan halves
2 shallots, minced
Steam Brussels sprouts and cranberries over boiling water until the sprouts are tender but still crunchy, about 6-8 minutes. Immediately transfer to a serving dish.
While the Brussels sprouts and cranberries are steaming, melt butter in a small skillet over medium heat. Add pecans and shallots and sauté until shallots are translucent and pecans are fragrant, about 3 minutes.
Pour butter and pecan mixture over the Brus- sels sprouts and cranberries, toss gently, and serve.