Blanch the sprouts, toast the nuts, and soak the cranberries up to 1 day in advance. Cook the sprouts just before serving.
1/2 cup chopped hazelnuts
2 pounds Brussels sprouts
2 tablespoons butter
1/2 cup dried cranberries, soaked in hot water for 20 minutes
1/4 cup honey
2 tablespoons Dijon mustard
Salt and pepper, to taste
Set the oven at 400 degrees. Place the hazelnuts on a rimmed baking sheet. Toast them in the hot oven for 10 minutes, turning several times, or until they are golden and fragrant. Set them aside.
Using a sharp paring knife, cut a thin slice from the stem ends of the Brussels sprouts, keeping most of the root intact.
Make a shallow "X" in the root of each sprout.
In a bowl of lightly salted water, soak the sprouts for 10 minutes.
Line a large saucepan with a steamer insert and pour in several inches of water. Bring the water to a boil. Steam the Brussels sprouts for 8 minutes or until they are almost tender.
Drain the sprouts and rinse them with cold water until they turn bright green again.
When the sprouts are cool, cut the large ones into halves or quarters if you like.
In a skillet, melt the butter and cook the sprouts for 3 minutes.
Drain the cranberries. Mix the honey and mustard together and add them to the sprouts along with the cranberries, salt, and pepper.
Cook the sprouts over medium heat, stirring often, for 5 to 8 minutes or until the sprouts are tender when pierced with the tip of a knife. Serve at once. Sheryl Julian and Julie Riven.