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.