brussel sprouts w/ cranberries & pecans
- 2 tbsp olive oil
- 1½ lbs brussel sprouts, halved
- 6 oz fresh cranberries
- 1 tbsp balsamic vinegar
- 1 tbspmaple syrup
- 1 tspsea salt, fine
- ½ tsp black pepper, coarse
- 1/3 cuppecans, toasted
Heat the olive oil in a heavy bottom frying pan. Add the brussel sprouts and cook on high for 10 minutes or until the sprouts start to caramelize and soften. Add fresh cranberries, and cook for another 4-5 minutes.
Drizzle in the balsamic vinegar and maple syrup. Stir to coat, and remove from heat, season with salt and pepper. Garnish with toasted pecans and serve.