2 lbs brussels sprouts
3 tbls olive oil or ghee
1 1/2 cups fresh cranberries
1/4 tsp sea salt
1/4 tsp pepper
2 tbls orange juice
2 tbls maple syrup
2/3 cup pecans halves

2 lbs brussels sprouts 3 tbls olive oil or ghee 1 1/2 cups fresh cranberries 1/4 tsp sea salt 1/4 tsp pepper 2 tbls orange juice 2 tbls maple syrup 2/3 cup pecans halves

Preheat oven to 400 degrees. Halve and remove outer leaves from the brussels sprouts. Heat olive oil or ghee in a large flat bottom skillet. Toss in brussels sprouts and cranberries. Stir to coat evenly and season with salt and pepper. Once cranberries start to pop, add in orange juice and maple syrup. Spread sprouts mixtures onto a rimmed baking sheet. Roast in the oven for 35-40 minutes. Stir at about 20 minutes. Remove from oven and toss in pecans.