Pre-heat oven to 425°F, and boil 1½ Cups of water in a medium saucepan. Add cranberries to a heat-proof dish (I used a pyrex measuring cup), and pour the hot water over them so they’re submerged in the hot water. Set aside.

Prepare your Brussels sprouts by trimming off any brown ends, and halving them. Spray a half sheet pan with 1 Tablespoon Olive oil, and put the Brussels sprouts cut side down, directly on the sheet pan. Season with ½ teaspoon salt. Don’t use parchment paper or a silpat, as we need the direct contact with the metal to get a sear on them. Add to the oven and roast for 12 minutes, with no peeking.

While the Brussels sprouts are roasting, make your vinaigrette by adding to a small bowl the remaining salt, lemon juice, maple syrup, pepper and mustard. Whisk those ingredients together, then slowly pour the remaining 3 Tablespoons olive oil, whisking continually to make your vinaigrette. Set aside.

When the Brussels sprouts are done, remove from the oven, and add to a large bowl along with drained cranberries, pecans, and vinaigrette. Toss well, and serve immediately!