Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them cut side down on a baking sheet, ensuring they’re not overcrowded. Roast in the oven for 20-25 minutes, or until golden brown and tender.

While the Brussels sprouts are roasting, prepare the glaze. In a small saucepan, combine maple syrup, orange juice, orange zest, Dijon mustard, melted butter, and minced garlic. Heat over low heat, whisking continuously, until it simmers gently. Allow it to cook for about 2-3 minutes, or until the glaze thickens slightly.

Once the Brussels sprouts are roasted, transfer them to a serving dish. Drizzle the warm orange maple glaze over the sprouts, toss to combine, then sprinkle dried cranberries and optional nuts on top. Serve warm.