Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the trimmed and halved Brussels sprouts with olive oil, salt, and pepper, ensuring they are well-coated. Spread the sprouts in a single layer on a baking sheet, cut side down. Roast for 20-25 minutes, flipping them halfway through, until they are golden brown and edges become crispy.

While the Brussels sprouts are roasting, create the delightful glaze. In a small saucepan over low heat, combine maple syrup, freshly squeezed orange juice, orange zest, Dijon mustard, melted butter, and minced garlic. Whisk the ingredients together until smooth, then simmer for 2-3 minutes. The glaze should thicken slightly; once ready, remove from heat and set aside.

Once the Brussels sprouts are beautifully roasted and tender, transfer them to a serving dish. Drizzle the orange maple glaze generously over the warm sprouts, tossing gently to ensure each piece is coated. For a burst of flavor and texture, sprinkle dried cranberries on top. If desired, add chopped toasted nuts for extra crunch. Serve these Glazed Brussels Sprouts with Cranberries warm and enjoy!