4 lbs brussel sprouts, halved lengthwise
6 tbs extra-virgin olive oil
1/2 lb fresh or thawed frozen cranberries or 2 cans whole cranberries
3 tps pure maple syrup
1 tbs finely grated fresh ginger
1 1/2 tsp finely grated orange zest
2 sticks margarine
1 large shallot minced
1 tsp chopped thyme
Preheat the oven to 400 degrees
On a large baking sheet toss the brussel sprouts with the olive oil and season with salt and pepper.
Roast for about 40 minutes, stirring half way through, until the sprouts are tender and browned and the leaves that fell off are crisp.
Meanwhile, in a small saucepan, combine cranberries, maple syrup, ginger and orange zest.
Cook over moderate low heat, stirring until the cranberries break down and thicken, about 10 minutes.
In medium skillet, cook margarine over moderate high heat until deep golden, about 4 minutes. Remove from heat and add the shallot and thyme and stir into the cranberry sauce.
Transfer the sauce to a serving bowl, add the brussel sprouts and toss and serve.