Cranberry Pecan Brussels Sprouts! (Paleo)

Lately I’ve been incorporating cranberries into just about everything. Chicken salad with smoked almonds and dried cranberries, hot cranberry cider, and of course today’s Brussels Sprouts with cranberries and pecans.

This recipe was warm, sweet, salty and delicious! It’s the hug that your brain gives you for a yummy dish that actually nourishes you! Use this as a Thanksgiving or Christmas side to add pzazz to your side dishes.

You’ve got your gree, your red, and pecans, how much more Christmasy can you get?

So here’s what’s happening….

Cranberry Pecan Brussels Sprouts

2 Tbsp butter

1/2 medium onion

1 tsp minced garlic

1 tsp salt

1/2 Tbsp coconut sugar

2 lbs. Brussels sprouts, halved

1/2 cup dried cranberries

1 cup pecan halves

Preheat oven to 400º and in a saute’ pan heat your butter, stove top until hot. Add onion and garlic and cook until translucent. Turn oven off and add all other ingredients and toss with spatula to mix. Roast for 40 minutes total, mixing 3 times to make sure flavors incorporate and everything cooks evenly. Bon appetite!