Brussel Sprouts with Cranberries and Celery

3 Tbsp butter or clarified butter
1/2 cup yellow onions, finely chopped
1 lb of Brussels Sprouts, halved and sliced
1/2 cup of chopped walnuts or pecans
1/2 cup dried unsweetened cherries or craisens
2 tsp of honey
1 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper

Dressing:
Warm honey slightly in the microwave. Add olive oil and balsamic vinegar. Wisk until smoth.

In a large wok or skillet, warm the butter. Add onions and saute until carmelized. Add sliced Brussels Sprouts and cook until tender. Add nuts and cherries and saute for another minute. Turn off the flame and pour dressing on top. Toss the mixture together and cover (let the brussel sprouts remain on the stove top eye as it cools.) The warmth will allow the flavors to incorporate into the vegetable.

Delicious, even for those non-sprouts lovers.