Preparation
Trim and halve the sprouts. Bring a pan of salted water to the boil, then add the sprouts and boil for 3 minutes. Drain in a colander and run under cold water.
Peel and finely slice the shallot and roughly chop the pecans. Melt the butter in a large non-stick frying pan over a low heat. Add the shallot and cook for 4-5 minutes, until softened. Add the sprouts, season, increase to a medium-high heat and stir-fry for 7-8 minutes, until just tender and pale golden. Tip in the pecans for crunch, drizzle with the maple syrup for sweetness and pour over the vinegar for tang. Continue to stir-fry for 2 minutes, until coated and reduced. Stir in the cranberries, then transfer to a serving dish.
Give stir-fried sprouts the sweet and sour treatment with juicy cranberries and a maple syrup and vinegar glaze.