Brussels Sprouts with Pecans and Cranberries

By mavannier

Ingredients

• 1 lb. Brussels sprouts (rinsed and trimmed)
• 3 oz. chopped pecans
• 3 T butter
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 oz. cranberries (chopped and dried)

Preparation

Step 1

Thinly slice the Brussels sprouts. In a pan sauté the pecans until they turn dark ( 2 minutes). Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, slat, pepper and cook stirring constantly until the color turns bright green and sprouts are tender (6 minutes). Remove the pan from the heat and add the cranberries. Toss and serve