Brussels Sprouts with Walnuts and Dried Cranberries

This recipe from the January/February 2011 issue of Vegetarian Times was really good. I didn't use cranberries. I don't think you need to, but if you're a cranberry person (I'm ho-hum about them), this would probably be even better. This would be good for a dinner party--looks and tastes great.
I bought this huge new skillet from Ikea for $25. I really needed something that allows for room when I'm sauteeing; this works great.
Brussels Sprouts with Walnuts and Dried Cranberries
Serves 6

Ingredients

• 1/2 cup coarsely chopped walnuts
• 2 tsp olive oil
• 1 1/2 lb. Brussels sprouts, halved
• 2 shallots, halved and sliced (1/4 cup)
• 1 clove garlic, minced (1/2 tsp)
• 1/4 cup coarsely chopped dried cranberries
• 1 tbsp agave nectar
• 1 tbsp walnut oil

Instructions

1. Heat large skillet over medium-high heat. Add walnuts and toast 3 to 4 minutes or until fragrant.
2. Wipe out skillet and return to heat. Add olive oil and swirl skillet to coat bottom.
3. Add Brussels sprouts and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic and cook 1 minute more.
4. Stir in cranberries, agave, and 1 cup water. Partially cover skillet, reduce heat to medium, and simmer 5 to 7 minutes or until most of the liquid has evaporated and Brussels sprouts are tender.
5. Transfer to a serving bowl. Stir in walnut oil and toasted walnuts. Season with salt and pepper if desired.

WeightWatchers PointsPlus: 5