• Wash and dry produce. • Halve, peel, and thinly slice onion. Trim and halve Brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, Brussels sprouts, and carrots; season with salt and pepper. (TIP: Depending on the size of your pan, you may need to cook in batches.) Cook, stirring occasionally, until veggies are browned and softened, 6-8 minutes. • Remove from heat; cover to keep warm.

• While veggies cook, in a small bowl, whisk together jam, mustard, 3 TBSP olive oil, and 1 TBSP water until smooth (6 TBSP olive oil and 2 TBSP water for 4 servings). • Massage grain blend in package to break up grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch.

• Divide grain blend between shallow bowls. Top with veggies, as much cranberry vinaigrette as you like, and pecans. Serve with any remaining cranberry vinaigrette on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***