1 pound brussels sprouts
1 large shallot, minced
3 tbsp butter, divided
1 tsp extra virgin olive oil
1/4 cup pecans, roughly chopped
1/4 cup walnuts, roughly chopped
1/4 sunflower seeds
1/3 cup dried cranberries
2 tbsp brown sugar
Salt to taste and pepper, to taste
First, prepare candied nuts. Mix nuts, seeds and cranberries. Toast in a saute pan over medium-low heat until nuts are fragrant and lightly toasted. Watch carefully! Do not allow to burn. Add 1 tablespoon butter, brown sugar and pinches of salt, tossing to coat nuts and cranberries. Continue to toast until mixture is slightly caramelized. Remove from heat and spread out on a plate to cool. Set aside.
Using a paring knife, cut off the sprouts’ stem ends. Then, using the knife, peel leaves from the stem end, working in a circular motion around the sprout, a few at a time. There will be a small piece of stem left at the center that you can discard, or save to saute later.
Next, heat a large saute pan over medium-high heat. Add remaining butter and oil. Saute shallots for about 30 seconds, then add brussels sprout leaves. Saute leaves until they are slightly caramelized and cooked through. Do not overcook. Season with salt and pepper, to taste. The leaves should be sweet and softened, but still toothsome. Add cooled candied nuts and cranberries, and toss to distribute thoroughly. Serve immediately.