Serves 6

4 cups Brussels sprouts
1/2 cup dried cranberries
2 tablespoons butter
1 cup pecan halves
2 shallots, minced

1. 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.

2. 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.

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

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