- 1/2 cup coarsely chopped walnuts
- 2 teaspoon olive oil
- 1 1/2 lb. Brussels sprouts, halved
- 2 shallots, halved and thinly sliced
- 1 clove garlic, minced
- 1/2 cup dried cranberries
- 1 tablespoon maple syrup
- salt & pepper to taste
Heat large skillet over medium-high heat. Add walnuts and toast 2-3 minutes, or until fragrant. Transfer to a plate and set aside.
Wipe out skillet (be careful!), and return to heat. Add olive oil, an swirl skillet to coat bottom. Add Brussels sprouts and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic and cook one minute more.
Stir in cranberries, maple syrup, and 1 cup water. Reduce heat to medium, and simmer 5-7 minutes, or until most of the liquid has evaporated and Brussel sprouts are just tender, but not soft. Transfer to serving bowl. Stir in toasted walnuts and season with salt and pepper to taste.
Makes 6 1/2 cup servings. Fewer if you love Brussels sprouts like me!