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Brussels Sprouts with Pecans and Cranberries

Alton Brown
  • 25 minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Brussels sprouts, fresh

4 oz

Cranberries, dried

1/4 tsp

Kosher salt

1/4 tsp

Pepper, freshly ground

3 oz

Pecans

3 tbsp

Butter, unsalted