Roasted Brussels Sprouts & Cranberries



3 pounds brussels sprouts

3/4 cup fresh cranberries

1/2 cup pecans, preferably sprouted, chopped

3-4 tablespoons melted, grassfed butter or avocado oil

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1/2 teaspoon salt


Preheat oven to 375 degrees.  Clean and quarter brussels sprouts and arrange evenly on a parchment lined cookie sheet along with the cranberries.  Sprinkle with salt and drizzle fat of choice over brussels sprouts.  Bake for 15-20 minutes.  Remove from oven, stir in balsamic, maple syrup, and pecans and return to oven.  Roast for 15 more minutes or until brown and caramelized. 

*To retain enzymes within the pecans, simply keep them raw and stir them in before serving.