Preheat oven to 375°F. Coat an 8 X 8-inch baking dish with cooking spray.
Place Brussels sprouts in bottom of prepared pan. (Note: If you can't find fresh Brussels sprouts, use frozen ones that have been thawed; just decrease the cooking time below by about 10 to 15 minutes.)
Combine maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl; pour over Brussels sprouts. Stir in cranberries and bake, covered, until tender and bubbly, about 30 minutes. Yields about 3/4 cup per serving.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (30%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 36.1mg||1 %|
|Potassium 458.6mg||12 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 9g|
|Protein 3.9g||6 %|
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Calories per serving: 86
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