1 ½ lbs brussel sprouts, halved
3 tbsp maple syrup
3 tbsp stone / coarse ground mustard
⅛ tsp garlic powder
¼ tsp salt or to taste
2 tbsp dried cranberries
Caramelized Pecans (Optional)
¼ cup pecans, halved or chopped
1 tbsp maple syrup

1). Preheat the oven or air fryer to 425.  

2). In a medium bowl add the maple syrup, mustard, garlic powder, and salt.  Stir to mix well. 

3). Then add the halved brussel sprouts and stir to coat well.

4). Once the brussel sprouts are well coated, transfer them to a parchment lined baking sheet while reserving the maple mustard dressing for drizzling later. 

5). Roast for 20-25 minutes or until beginning to brown and crisp. 

6). While the brussel sprouts roast, heat a small nonstick pan over medium high heat.

7). Add the pecans and maple syrup and stir them constantly for about 3 minutes.  You want the pecans to start to brown but watch them carefully because they burn quickly. 

8). Once they are done transfer them to a dish to cool.

9). Once the brussel sprouts are done roasting, place them back in the bowl and toss them one last time with the remaining dressing.  Then transfer them to a serving dish and top with the cranberries and pecans.  

This goes well with Green Bean Casserole, Garlic Mashed Potatoes, Cranberry Apple Stuffed Acorn Squash, or in the Thanksgiving Leftover Sammy!

* The nutrition information is for ¼ of the recipe, including the caramelized pecans