You will need:
Place the oil in a large skillet over medium heat. Add the prosciutto and shallots and cook 2 minutes. Add the Brussels sprouts and cook 5 minutes, stirring occasionally. Stir in the pecans, raisins, cranberries, wine, vinegar, salt and pepper. Cover and cook 15 minutes or until Brussels sprouts are tender. Serve warm.
Yield: 4 servings
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