...as slightly adapted from Trader Joe's
1 stalk (or two-ish pounds - just guessing here) fresh Brussels sprouts
1/4 cup olive oil
3/4 cup pure maple syrup
3/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
3/4 cup dried cranberries
Preheat your oven to 350 degrees F.
If you buy the sprouts on the stalk, eyeball it with the inside of your microwave and cut the stalk in two parts so you can make sure it fits for what I will call the pre-steam. Leave the part with the most sprouts alone and cut the sprouts off the other part. For harmonious veggie Zen, I also snipped off those crazy, porcupiney, leafless ribs with my poultry shears.
Put the loose sprouts in a bowl and rinse them very well. Drain and cover the bowl with plastic wrap; microwave for 3-4 minutes. Rinse the stalk really well, too, and wrap it in plastic wrap. Microwave this for about 4-5 minutes.
Whisk together the olive oil, maple syrup, salt, and pepper.
Put all the sprouts on a baking pan and brush with the olive oil/syrup mixture. Sprinkle with the dried cranberries.
Roast in the oven for a total of 45-50 minutes or until the sprouts are fork-tender and the outer leaves start to carmelize. Be careful not to overcook, lest they lose flavor. And in this case, losing flavor means love lost. When mine had 15 minutes left, I stirred them around and brushed them again with the syrup mixture in the bottom of the pan.
Serve hot.
Enjoy!