Ingredients

1 1/2 pounds fresh Brussels sprouts

2 tablespoons butter

1 clove garlic, minced

1/4 cup chopped pecans, toasted

1/4 cup Ocean Spray® Craisins® Original Dried Cranberries

Salt and pepper

Directions

Trim stems of Brussels sprouts; remove any damaged leaves.

Place Brussels sprouts in 3-quart saucepan; add water to just cover. Bring to a boil over medium-high heat. Reduce heat; simmer until Brussels sprouts are tender, 8 to 10 minutes. Drain; keep warm.

In the meantime, toast pecans. Place nuts in single layer on baking sheet. Bake in 350° oven 3 to 5 minutes or until light golden brown, watching carefully.

Melt butter in same saucepan over medium-high heat. Add garlic; cook and stir 30 seconds. Remove from heat. Stir in Brussels sprouts, Craisins® Dried Cranberries and pecans; toss gently to coat. Season with salt and pepper.