Roasted Brussels sprouts with cranberries and walnuts are a perfect addition to your Thanksgiving or Christmas table. They are simple, festive, and delicious!
Placed halved or quartered Brussels sprouts on a rimmed sheet pan. In a small bowl, combine olive oil, maple syrup, Dijon mustard, black pepper and salt. Pour this mixture over Brussels sprouts and stir to combine (you can use your hands or a spatula).
Roast for 15 minutes or until golden brown and mostly tender.
Add cranberries and walnuts. Return to oven and roast for another 5-10 minutes, watching carefully as both the cranberries and walnuts will burn if you keep them in too long.
Remove from oven and squeeze orange over Brussels, cranberries and walnuts. Toss to combine again if desired. Best served immediately.