Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well-coated. Spread them out in a single layer on a baking sheet, cut side down, and roast for 20-25 minutes. Flip halfway through; they should become golden brown and crispy on the outside while remaining tender inside.

While the Brussels sprouts are roasting, prepare your glaze. In a small saucepan over low heat, combine maple syrup, orange juice, orange zest, Dijon mustard, melted butter, and minced garlic. Whisk the mixture together until well blended, then let it simmer for 2-3 minutes.

Once the Brussels sprouts are roasted to perfection, transfer them to a serving dish. Drizzle the warm orange maple glaze generously over the sprouts, ensuring they are coated evenly. Gently toss to combine, allowing the glaze to embrace each sprout. Finally, sprinkle the dried cranberries on top, and if you choose to add a little crunch, finish with toasted pecans or walnuts for extra texture.