Pecan Cranberry Brussels Sprouts

Ingredients:

1 pound fresh Brussels sprouts

2/3 cup roughly chopped pecans

3 tablespoons butter

¾ cup roughly to chopped dried cranberries

¼ teaspoon salt

¼ teaspoon pepper

Method:

Thinly slice the Brussels sprouts, making sure to remove the core pieces. Toast the chopped pecans in a large sauté pan over medium high heat, stirring constantly until they start to darken and smell nutty, about 2 minutes. Add the butter to the pan, once it is melted add in the Brussels sprouts, salt and pepper. Cook stirring constantly, until the sprouts are just tender, about 5-6 minutes. Remove the pan from the heat and add in the cranberries, mix and serve. Enjoy!