Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl. Spread the sprouts in a single layer on a baking sheet, cut side down. Roast for 20–25 minutes, flipping halfway through, until golden brown and crispy on the edges.

In a small saucepan over low heat, whisk together the maple syrup, orange juice, orange zest, Dijon mustard, melted butter, and minced garlic. Simmer for 2–3 minutes until slightly thickened. Remove from heat and set aside.

Transfer the roasted Brussels sprouts to a serving dish. Drizzle the warm orange maple glaze over the sprouts and toss to coat evenly. Sprinkle with dried cranberries and toasted nuts (if using). Serve warm.