-1 lb fresh Brussels sprouts, rinsed and trimmed
-1 cup coarsely chopped pecans
-3 Tbs unsalted butter
-1/4 tsp salt
-1/4 tsp pepper
-4 oz coarsely chopped dried cranberries
Slice the sprouts thinly, either using a food processor (the thinnest slicing disk) or manually. Set aside.
Set a large non-stick skillet over medium-high heat. Add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, about 2 minutes. Add the butter and stir to combine. Once the butter has melted, add the sliced sprouts, salt and pepper. Cook, stirring continually, for about 6 minutes.
Remove pan from the heat, stir in the cranberries, and enjoy!
Slightly adapted from a recipe courtesy of Alton Brown.
Brussels Sprouts with Pecans and Cranberries