Preheat oven to 350 degrees F. Spread pecans on a baking sheet and toast the pecans for 5-7 minutes (until fragrant). Remove pecans from the oven and place in a food processor and pulse until roughly chopped. (If you don't have a food processor, you can just rough chop the pecans.)

Thinly slice Brussels sprouts. In large sauté pan or cast iron skillet, heat olive oil on medium heat. Add sliced Brussels sprouts and toss until thoroughly coated with oil. Add cranberries and sea salt and sauté for 2-3 minutes, tossing as necessary. Deglaze the pan with vegetable broth, reduce heat to medium-low, cover and allow to simmer for 10 minutes, stirring occasionally.

Remove from heat, add pecans, and toss thoroughly. Serve warm.