Brussels Sprouts

1 lb Brussels Sprouts (rinsed and trimmed) 3 oz Pecans (coarsely chopped) 4 oz Dried Cranberries (coarsely chopped) 3 tbs Unsalted Butter 1/4 tsp Pink Himalayan Salt 1/4 tsp Fresh Ground Pepper Slice the brussels. Saute pecans over medium heat, stirring continuously until toasted (about 2 min). Add butter and stir until melted. Add the brussels, salt, and pepper. Cook until sprouts are just tender (about 6 min). Remove from heat, add cranberries.