Don't have fresh cranberries? Toss in some dried cranberries after the Brussels sprouts are out of the oven
Preheat oven to 400F. Line baking sheet with parchment paper and set aside. Toss Brussels sprouts with olive oil and place on baking sheet and roast for 20 minutes.
Add fresh cranberries to pan and bake an additional 8-10 minutes until cranberries become soft and a few start releasing their juices and are tender.
Remove from oven and toss with fresh thyme and pecans. Transfer to serving dish and drizzle with balsamic vinegar (optional), thyme sprigs. Add salt and pepper to taste. Serve warm.