Preheat oven to 375°. Heat a large cast iron skillet on the stove top over medium heat.
Toss the halved Brussels Sprouts with 1 tbsp olive oil and a pinch of salt and pepper.
Once the skillet is heated add the Brussels to the pan and place cut side down. Heat for 3 to 4 minutes.
Spread the cranberries over the sprouts and move them to the oven, without stirring. Cook them for 10 to 12 minutes until they are bright green on top and browning on the bottom.
While that cooks, make the dressing. In a small bowl stir together 1 tbsp olive oil and 1/2 tbsp each lemon juice, maple syrup and Dijon mustard with a pinch of salt and pepper.
Remove the skillet from the oven and toss with the dressing. Top with the toasted pecans.
