Serves 8

• 3lbs Brussels sprouts
• 3 Tbsp avocado oil
• 1 Tbsp 100% maple syrup
• 1/2 Tbsp dried thyme
• 1/2 Tbsp dried basil
• 2 tsp dried rosemary
• 2 tsp dried tarragon
• 1/4 tsp salt
• 1/4 tsp pepper
• 2/3 cup pecans, chopped
• 2/3 cup dried cranberries

1. Preheat the oven to 400˚F. Place cranberries in a bowl of water to rehydrate them. 
2. Trim the stems of the Brussels sprouts and remove the outer leaves, then halve them.
3. Toss Brussels sprouts with oil, maple syrup, herbs, salt, and pepper. 
4. Spread Brussels sprouts on a parchment-lined baking sheet and bake for 30 to 35 minutes.
5. With 5 minutes left, sprinkle the pecans on top of the Brussels sprouts and return to the oven.
6. Once the Brussels sprouts are cooked, drain and add the cranberries.

Approximate Nutrition Information: Calories: 251; total fat: 14.5g; saturated fat: 1.5g; cholesterol: 0mg; sodium: 117mg; total carbohydrate: 29.2g; dietary fiber: 8.9g; total sugars: 13.4g; protein: 7.6g; calcium: 98mg; iron: 3mg; potassium: 781mg