~1 pound Brussels sprouts, shredded
~1 tablespoon coconut oil or butter
~½ teaspoon ground cinnamon
~¼ teaspoon sea salt
~2 tablespoons fresh orange juice
~½ cup dried cranberries
~½ cup raw pecans
1. Warm the coconut oil or butter in a large skillet over medium heat. Add in the shredded Brussels sprouts, cinnamon, salt and orange juice and stir until the greens are bright and slightly wilted, about 3 minutes.
2. Remove from the heat and add in the cranberries and pecans, tossing to combine, and serve warm.