Whoops! Updated. Sorry about that!

I suppose you could sub the cranberries with pomegranate seeds. Maybe a typo?

Amazing – thank you! This is always a fan favorite (and I’m sure the new recipe is too).

Hi, here is that recipe:

1.5 cups Brussels sprouts
1 bunch broccolini or other seasonal veggie, such as cauliflower or sweet potato
2-4 tablespoons olive oil
1-2 tablespoons maple syrup
1-2 tablespoons balsamic vinegar
a few handfuls of arugula
1/4 cup dried cranberries
Sea salt and fresh black pepper

Preheat the oven to 375.
Remove the outer leaves of the Brussels sprouts and cut in half. Chop the broccolini into bite-sized pieces.
Spread the vegetables on one or two large baking sheets. I roast the broccolini on a separate sheet because it takes less time. Drizzle with the olive oil, maple syrup, and balsamic and season with pinches of salt and pepper. Toss until well-coated. I drizzle a little more on the Brussels sprouts and a little less on the broccolini since it takes more to get the Brussels sprouts to tenderize.
Roast the broccolini for 20 minutes, until browned but not burnt. Toss halfway through. Roast the Brussels sprouts for 45 minutes, until browned and caramelized. Toss halfway through. Watch and adjust the timing to whenever they look done, and don’t be afraid to deeply caramelize them: the more roasty the better!
Once roasted, set aside and let cool to about room temperature. Taste and adjust seasoning, adding salt, pepper, maple syrup, or vinegar as needed. You can roast the veggies a few hours in advance. They improve as they sit and the flavors meld together. Warm just before serving.
Toss the warm veggies with the arugula and cranberries. Taste again, adjusting seasoning to your taste.