Preheat oven to 400°F.
On a large, heavy sheet tray, add Brussels sprouts, olive oil, salt, and garlic powder. Turn all the Brussels sprouts, cut side down. Roast 25 to 30 minutes, turning Brussels sprouts over about halfway through when the cut side is browned.
As the sprouts roast:
Toast the almonds. Add to a skillet and cook over a low heat until lightly browned.
Make the glaze: In a small saucepan, combine vinegar and sugar or honey; bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered several minutes until syrupy, stirring occasionally.
To serve, place Brussels sprouts in a serving dish. Sprinkle with cranberries and walnuts. Drizzle with glaze and toss to coat. Transfer to serving dish.
Keywords: Appetizer, Brussels Sprouts, cranberries, dried cranberries, Dried Fruit, Fruit, hearty sides, nuts, Side, Vinegar, walnuts