Brussels Sprouts w/ Pecans

This dish was a big hit for Thanksgiving and I’ve been asked for the recipe, so here ya go! It is a spin on something Alton Brown makes.

Sautéed Brussels Sprouts w/ Pecans

1 – 2 Tbl olive oil
2 Tbl butter
3/4 cup chopped pecans
1 large or 2 small shallots, chopped
2 cloves garlic, finely chopped
1/2 cup Craisins (or plain dried cranberries)
1/2 c leek, thinly sliced
1# of fresh brussels sprouts, sliced very very thinly (about 3 cups or so after slicing)
splash or two of chicken (or veg) stock
S/P

Start olive oil and butter in a large skillet over med-hi flame. When butter melts, add in pecans and sautée for 3-4 minutes – don’t burn them. Turn down heat to med and add shallots, garlic and Craisins and simmer until shallots are translucent and garlic is soft. Watch carefully so as not to burn! Add leeks and turn heat back up a little, then stir leeks until they start to soften. Add brussels sprouts and toss everything together. Add just a splash or two of stock (1/4 cup, max) to steam the veg. Add S/P to taste. Turn down heat to med and cover. Cook for about 10 minutes, until the sprouts are bright green and soft. Check your seasoning and serve!