Brussels Sprouts with Pecans and Craisins

1 lb fresh brussels sprouts, rinsed and trimmed
1/3 cup coarsely chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup coarsely chopped Craisins

1. Thinly slice brussels sprouts using a food processor or knife.

2. Toast pecans in a saute pan over medium heat for about 2 minutes or until pecans darken in color and begin to give off a toasted aroma.

3. Add the butter to the pan and stir to combine. Once the butter has melted, add the brussels sprouts, salt, pepper, and cook, until the color brightens and the sprouts are tender. About 6 minutes.

4. Remove the pan from heat, add the cranberries. Toss and serve.

Serves 6-8. Ready in 20 minutes.

*recipe credit: Alton Brown