Ingredients: 

•2 lbs. brussels sprouts, halved
•3 tablespoons maple syrup
•2 tablespoons olive oil
•¾ teaspoon salt
•½ teaspoon dried rosemary
•½ teaspoon dried thyme
•¼ teaspoon garlic powder
•¼ teaspoon pepper
•½ cup dried cranberries
•½ cup chopped pecans
•¼ cup pomegranate seeds

Dressing:
•2 tablespoons olive oil
•2 tablespoons balsamic vinegar
•2 teaspoons grainy mustard
•½ lemon
•½ teaspoon salt
•¼ teaspoon garlic powder
•¼ teaspoon pepper
 

Directions: 
1. Preheat oven to 400 F
2. Add the brussels to a large bowl and toss with maple syrup, olive oil, salt, rosemary, thyme, garlic powder, and pepper.
3. Spread out onto a baking sheet and bake for 20-25 minutes tossing halfway through cooking time. They should be crispy on the edges.
4. Mix together the dressing.
5. Remove from the oven and add the cranberries, and pecans.
6. Toss with dressing and serve.
Serves: 6