Pan-Seared Brussels Sprouts with Cranberries & Pecans

1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup pecans
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet.

Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

Toss sprouts, cranberries, and pecans in a large bowl.