what you need
- 1 (16 ounce) package fresh Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup Market Pantry® chopped pecans
- 1/2 cup Market Pantry dried cranberries
- Salt and pepper
- Cut off stems and slice sprouts in half.
- Heat oil and butter in large skillet on medium heat.
- Add sprouts, pecans and cranberries.
- Cool until sprouts are tender and lightly browned, stirring frequently, 8-10 minutes.
- Salt and pepper to taste.
- Serve warm.