1.) Preheat oven to 375F. Soak cranberries in 1 cup boiling water for 5 minutes to plum them up. Drain water.
2.) In a large bowl, combine the honey, oil, mustard, salt and pepper. Add the soaked cranberries, Brussels sprouts, and walnuts. Toss to coat.
3.) Spread Brussels sprouts in a single layer on a baking sheet. Bake for 30 minutes, or until sprouts are tender and leaves just begin to brown.