Brussels Sprouts with Walnuts and Dried Cranberries


1/2 cup coarsely chopped walnuts

2 tsp grapeseed oil

1 1/2 lb brussels sprouts, halved

2 shallots, halved and sliced

1 clove garlic, minced

1/4 cup coarsely chopped dried cranberries

1 tablespoon honey

1 cup water

1 tablespoon walnut oil (I didn't have walnut oil so I used truffle oil)


Heat large skillet over medium-high heat.  Add walnuts and toast 3 to 4 minutes or until fragrant.  Transfer to plate and set aside.

Wipe out skillet and return to heat.  Add grapeseed oil and swirl skillet to coat bottom.  Add Brussels sprouts and cook 5 minutes or until browned, stirring occasionally.  Add shallots and garlic and cook 1 minute more.

Stir in cranberries, honey, and 1 cup water.  Partially cover skillet, reduce heat to medium, and simmer 5 to 7 minutes or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft.  

Transfer to serving bowl.  Stir in walnut oil and toasted walnuts.  Season with salt and pepper.