Brussel Sprouts with Toasted Pecans and Cranberries

Trim stems of brussel sprouts and remove any damaged leaves.

Place brussel sprouts in saucepan; add water to just cover.

Bring to a boil over medium-high heat.

Reduce heat and simmer 8-10 minutes until tender.

Drain; keep warm.

In the meantime, toast pecans.

Place nuts in single layer on baking sheet.

Bake at 350° (180°) for 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 brussel sprouts, pecans and Craisins®; toss gently to coat.

Season with salt and pepper.

Makes 6 servings.