Cranberry Brussel Sprouts

• 1/2 cup pecans, halved
• 1/4 cup butter
• 1 lb brussel sprouts, quartered
• 1 tsp garlic salt
• 1 cup dried cranberries
• 1/8 tsp black peppercorn, freshly grounded

1. Add butter and pecans to a pan. Cook under medium heat until butter begins to brown and pecans darken.
2. Stir in brussel sprouts and garlic salt. Cook until brussel sprouts are tender.
3. Stir in cranberries and peppercorn and remove from heat.

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