Heat oven to 425 F.
Add the Brussels sprouts to a large bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, salt and pepper.
Drizzle the dressing over the Brussels sprouts and toss well to combine.
Spread the Brussels sprouts evenly onto a large baking sheet.
Bake for 20 to 25 minutes, until tender and a little crispy on the outside.
While the Brussels sprouts are roasting, make the candied walnuts.
In a medium saucepan over medium heat, melt the butter.
Add the sugar and walnuts; stir to combine.
Cook the walnuts for 5 minutes, stirring frequently to prevent them from burning.
Immediately transfer the walnuts to parchment paper, separating them so they don’t stick together. Let cool.
Once the Brussels sprouts have finished cooking, transfer them to a serving bowl.
Add the candied walnuts and dried cranberries; drizzle with balsamic glaze.