Brussels Sprouts with Pecans and Cranberries

By irvingd

Ingredients

• 1 pound fresh Brussles sprouts, rinsed and trimmed
• 3 ounces coarsely chopped pecans
• 3 Tablespoons butter
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 4 ounces coarsely chopped dried cranberries

Details

Servings 6

Preparation

Step 1

Slice the brussels sprouts using the thinnest slicing disk of a food processor or knife.
Set a 10 inch straight sidded saute pan over med high heat and add the pecans. Cook stirring continually until the pecans darken in color and begin to give off a toasted aroma 2 min.
Add the butter to the pan and stir to combine. Once butter has melted add the brussel sprouts salt and pepper and cook, stirring continually until the color brightens and the sprouts are just tender approx 6 min.
Remove the pan from the heat add the cranberries toss and serve