Heat the oven to 425 degrees Fahrenheit. Toss the halved Brussels sprouts with the olive oil, salt, and pepper, then spread them over a large baking sheet, turning every one cut side down. Give them room, a crowded pan steams instead of roasting.
1 ½ pounds Brussels sprouts, 2 tablespoons olive oil, ¾ teaspoon salt, ¼ teaspoon black pepper
Roast for 15 to 20 minutes, until the flat cut sides are deeply browned and the loose outer leaves have gone dark and crisp.
Whisk the maple syrup, Dijon mustard, and balsamic vinegar together in a small bowl. Scatter the walnuts over the pan, pour the maple mixture across the sprouts, and toss everything to coat.
½ cup walnuts, 3 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon balsamic vinegar
Return the pan to the oven for 5 to 8 minutes, until the walnuts smell toasted and the glaze has caught on the edges. Watch closely at this stage, nuts go from toasted to burnt fast.
Tip everything onto a serving platter and toss through the dried cranberries while the sprouts are still hot. Scatter the feta and orange zest over the top and serve right away, while the sprouts are warm and the feta stays in distinct crumbles.
½ cup dried cranberries, ⅓ cup feta cheese, ½ teaspoon orange zest
