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Preheat oven to 375°F. Soak the cranberries in 1 cup boiling water for 5 minutes to plump them up. Drain.
In a large bowl, combine the honey, oil, mustard, salt and pepper. Add the soaked cranberries, Brussels sprouts and walnuts. Toss to coat.
Spread the dressed Brussels sprouts in a single layer on a baking sheet lined with foil. Roast for 30 minutes, or until sprouts are tender and beginning to brown.