Holiday Brussels Sprouts with Pecans and Cranberries

I always love a brussels sprout.  I don’t think I love any vegetable more than a brussels sprout.  Usually, I go with roasting them, but the Serving Up the Harvest cookbook had a recipe for Holiday Brussels Sprouts with Pecans and Cranberries that I’ve been wanting to try.  This recipe steamed the brussels sprouts instead, and I enjoyed it much more than I was expecting to enjoy it!  This would make an excellent side dish for Thanksgiving or other holidays, but also are a nice addition to the fall.

Holiday Brussels Sprouts with Pecans and Cranberries.jpg

Holiday Brussels Sprouts with Pecans and Cranberries

1 1/4 – 1 1/2 lb Brussels sprouts
1/2 c dried cranberries
2 Tbsp butter
1 c pecan halves
2 shallots, minced
salt & pepper

Steam the brussels sprouts and cranberries over boiling water until the brussels sprouts are tender but still crunchy, about 8 minutes.  Immediately transfer to a serving dish.

While the brussels sprouts and cranberries are steaming, melt the butter in a small skillet over medium heat.  Add the pecans and shallots and saute until the shallots are translucent and the pecans are fragrant, about 3 minutes.

Pour the butter and pecan mixture over the Brussels sprouts and cranberries, toss gently, and serve.

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