Put the cranberries in a bowl and pour over boiling water to just cover them. Soak for 10-15 mins, then drain.
Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves.
Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4 mins.
Add the cranberries and nuts, season and toss together to serve.
50g dried cranberries
75g pecans, toasted in a dry frying pan & roughly chopped
500g Brussels sprouts
Knob of butter
Sea salt & ground black pepper