Brussel Sprout, Cranberry and Pecan Salad
1 lb brussel sprouts, wash and remove stems and cut in half
½ cup dried cranberries
½ cup pecans
1-2 tablespoons olive oil
salt and pepper to taste
1. In a large bowl place brussel spouts and drizzle olive oil to lightly coat brussel sprouts and stir until sprouts are covered.
2. Add brussel sprouts, cranberries and pecans to the pan and roast for 40-45 minutes until fork tender (stir every 10-15 minutes to brown evenly).