Preheat the oven to 200 ° C

Wash Brussels sprouts, remove any yellow leaves and cut in half.

Peel the potatoes and cut into wedges.

Brush a tray with 1 tablespoon of olive oil, spread the Brussels sprouts and potatoes on the tray, spread the remaining olive oil on top and season with salt. Roast in the oven for 20 minutes.

In the meantime, halve the pecans and fry them in a pan without oil. It is best to keep an eye on the nuts at all times as they burn easily.

When the Brussels sprouts and potatoes are tender, remove them from the oven and place in a bowl. Mix in the pecans and cranberries.

Add the maple syrup and stir in well. Add a little salt to taste.