Preheat oven to 375.

Wash and trim Brussels Sprouts.

Cut in half and toss in a mixing bowl with Olive oil and a few pinches of sea salt.

Place into a roasting pan, cover with foil and roast in the oven for 30-35 minutes.

Remove cover. Toss and continue roasting additional 35-40 minutes.

While sprouts are roasting bring cranberry juice and maple sugar to a boil.

Cook until reduced to one quarter the original amount.

Drizzle one or two tablespoons of Cranberry reduction on top of Roasted Brussels Sprouts.