Cranberry Balsamic Brussel Sprouts

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16 ounce bag of fresh, brussel sprouts, organic pref'd

a few splashes of balsamic vinegar during the cooking process (to taste - add more if desired)

1/4 tsp black pepper

1/2 cup dried cranberries

optional: 1/2 cup chopped raw pecans

salt to taste as needed after cooking

for saute method: 1/4 cup safflower oil + 2 Tbsp water

for roasting method: 3 Tbsp extra virgin olive oil + optional roasting herbs like thyme or rosemary

steam or boil/blanch: water as needed.

1 cup cranberry sauce

3 Tbsp balsamic vinegar

1 Tbsp olive oil (optional)

1/4 tsp fresh orange zest

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