Pre heat oven to 400 degrees F with the rack in the middle. Cut brussels sprouts in quarters, trimming off tough white tough end. Toss brussels sprouts with olive oil, maple syrup, garlic salt & pepper. Line a rimmed baking sheet with Silpat or tin foil. Roast for about 20-25 minutes until brussels sprouts are cooked through and caramelized. Flip sprouts with tongs once during roasting time.
While the brussels sprouts are cooking heat walnuts in a skillet on medium heat for about 10 minutes until they are golden brown & fragrant. Mix frequently so they don't burn.
Remove brussels sprouts from the oven. Let them cool a bit. Transfer to a bowl and toss with walnuts, blue cheese and dried cranberries. Season to to taste with garlic salt and pepper. Top with fresh cranberry garnish.
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