Preheat your oven to 400 degrees Fahrenheit. While the oven is warming up, wash the Brussels sprouts thoroughly, trim off the woody ends, and slice each sprout in half from top to bottom. If any leaves fall off during the process, keep them, as they become deliciously crispy in the oven.
Place the halved sprouts on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss them directly on the pan to ensure they are evenly coated, then spread them out in a single layer with the cut sides facing down. Roast for 20 to 25 minutes, or until they are tender and the edges are deeply browned and caramelized.
In a small bowl, whisk together the maple syrup, apple cider vinegar, and orange zest. This simple mixture will act as both a glaze and a light dressing, adding a bright citrus note that elevates the earthy flavor of the roasted vegetables.
While the sprouts are roasting, place your pecan halves in a dry skillet over medium heat. Toss them frequently for about 3 to 5 minutes until they become fragrant and slightly darker in color. Remove them from the heat immediately to prevent burning.
Transfer the warm roasted Brussels sprouts to a large serving bowl. Add the dried cranberries and toasted pecans. Drizzle the maple orange glaze over the top and toss gently to combine. Finish by sprinkling the fresh pomegranate arils over the top for a final burst of Christmas color and juicy texture.
