I feel badly that I don't have any idea how much of anything I added to this comforting salad. All I can say is trust your instinct and you want a really good brussels to pecans/shallots/garlic/feta ratio. Basically, just make sure you include enough of the good stuff!
So, here's what you'll need to have on hand:
Brussels sprouts (Sidebar: I never knew it was "brussels sprouts" and not "brussel sprouts" until writing this post!)
Ground Rosemary (optional, I love Rosemary but it seems that it doesn't please everyone's palate)
Slice brussel sprouts into quarters. On a baking sheet or roasting pan, toss with a generous pour of olive oil, rubbed sage, sea salt, white pepper, and rosemary if using. Roast at 400 until starting to crisp. Meanwhile, saute a few shallots with minced garlic in sherry and just enough olive oil to keep from sticking. Cook until shallots are translucent. Toast a bag of halved pecans with some brown sugar, the tiniest splash of afore-mentioned sherry, and just a hint of salt. Toss all together with a large portion of feta, and enjoy warm!
I used sage and rosemary because this was for a holiday party and so those flavors felt appropriate, but it would also lend itself to many other profiles if you want to play around!