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1
Preheat the oven to 375 degrees F. Wash and prep all the brussels sprouts by cutting off a bit at the root of each sprout then slicing it in half.
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2
Arrange your b-sprouts on a baking tray (we recommend lining the tray with parchment paper or tin foil for an easier clean up).
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3
Drizzle at least 2 tablespoons of extra virgin olive oil on the sprouts.
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4
You can use more and this will help them get that great brown color.
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5
Sprinkle on a generous amount of salt and pepper them mix them all together well.
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6
Spread out the brussels sprouts so each piece has room to roast, if they are too close they will steam and just get mushy.
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7
Roast for 35-40 minutes, mixing them once about half way through.
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8
While they are roasting soak your dried cranberries in water to reconstitute them a bit and make them softer.
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9
Just make sure to drain all the water before mixing them in with the brussels sprouts at the end :).
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10
Make your dressing by combining the honey, dijon mustard, 2 tablespoons of extra virgin olive oil.
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11
Whisk them together then add some sea salt and pepper, to taste.
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12
(You could also throw in a minced garlic clove for an extra kick).
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13
Take the brussels sprouts out and of the oven and allow them to cool for a little bit before tossing them with the dressing and cranberries.
