Start by preheating your oven to 220°C.
Trim the ends of the Brussels sprouts, remove any damaged outer leaves, and cut them in half so they roast evenly. If you have very large sprouts, cut them into quarters.
Place the prepared sprouts on a large baking tray and drizzle them with the olive oil and season with salt and pepper. Toss everything together so each sprout is lightly coated. Spread them out in a single layer.
Roast the sprouts for 20 minutes. Half way through remove from the oven and sprinkle over the mustard powder and garlic powder. Mix and return to the oven.
Add the pecans and pour the maple syrup over the tray, then mix again so the nuts get coated.
Return the tray to the oven and roast for another 10-15 minutes until the sprouts are golden and caramelised and the pecans are lightly toasted.
Remove the tray from the oven and stir through the cranberries while everything is still warm.
Serve straight away while the edges are crisp and glossy.
