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.
1¼ – 1½ lb. Brussels sprouts (3½ – 4½ 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 Brussels sprouts and cranberries, toss gently, and serve.