If you have diagnosed heart disease, consider leaving the walnuts out. Adapted to be oil-free from Vegetarian Times.

Ingredients
1/2 cup coarsely chopped walnuts
1 1/2 lb Brussels sprouts, trimmed and halved
2 medium shallots, halved and sliced (1/4 cup)
1 clove garlic, minced (1 tsp)
1/4 cup coarsely chopped dried cranberries
1 Tbsp agave syrup (or maple syrup or honey)

Preparation

1. Toast walnuts for 3-4 minutes or until fragrant in a skillet over medium-high heat and set aside.
2. Wipe out skillet and return to heat. Water sauté Brussels sprouts for 5 minutes or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.
3. Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of the liquid has evaporated and Brussels sprouts are just tender but not soft. Transfer to serving bowl. Stir in toasted walnuts and season with salt and pepper if desired.