Roasted Brussels W/ Shallots, Walnuts And Cranberries

I’ve always liked brussel sprouts. I used to eat all but 1 and sneak it off to my bedroom and feed it to my barbies and he-men like it was a head of lettuce. They are a very cool vegetable, in my opinion, with a unique flavor and extremely versatile. I like them frozen, fresh, shredded, roasted, pan seared, sautéed, you name it, I will probably like it. I made this dish with frozen brussel sprouts. I normally use fresh, but had 0 on hand and had to improvise. So, I thawed these out in a seperate bag, dried them out in the microwave on paper towels, gave them a gentle press with extra paper towels, sliced them in half and voila! Perfecto! I got what I needed and they came out just fine. This recipe is per fresh brussels, but if all you have are frozen just follow the instructions above and there you go.

2 tbs olive oil
½ shallot, thinly sliced
2 tbs walnuts, lightly crushed
1 tbs packed craisins
15-20 brussel sprouts, halved
Kosher salt
Fresh cracked pepper

Preheat oven to 375°
Add olive oil to medium sauté pan over medium high heat. Add shallots. Move around with a spoon, making sure to cook evenly until tender. Add walnuts and craisins. Sauté for about 5 minutes. Add the brussel sprouts.Cook until semi tender. Transfer to lined sheet pan. Season the brussels with salt and pepper. Give them a gentle toss and slide it into the oven. Roast for 20 minutes. There you go. I made these to go along side duck breast with a citrus cream sauce, but they’ll go great with pretty much anything.