Trim the brussels sprouts, cutting in half or quarters for large sprouts. Heat 2 tablespoon oil in a large saute pan over medium-high heat. Add the brussels sprouts and cook until lightly charred on both sides, about 5-7 minutes. Add 1 teaspoon minced garlic and stir to combine.

Juice 1 orange and mix together with 2 tablespoon honey. Add the orange juice and honey mixture to the brussels sprouts with 1 teaspoon orange zest. Reduce heat to low and continue to cook until the liquid has reduced and the sprouts are tender, about 3-4 minutes.

Stir in ⅓ cup dried cranberries and ¼ cup chopped pistachios. Season the brussels sprouts with salt and pepper. Serve while hot.