1.   1. Preheat the oven to 400ºF and line a large baking sheet with parchment paper. 
2.   2. To save time I will often buy wild rice pre-cooked in the freezer section and heat up as needed, but if this isn’t an option for you rinse 1 cup of dried wild rice and put it into a saucepan with 4 cups boiling water and salt to taste.  Return to boil after adding rice, reduce heat, cover and simmer 50-60 minutes or until tender.  
3.   3. Spread the brussels sprouts and shallots out on the baking sheet and top with a drizzle of olive oil  and salt and pepper, to taste.  Then drizzle the balsamic vinegar and maple syrup on top as well.  Roast until tender 30-40 minutes, flipping halfway through the cooking time. 
4.   4. On a separate baking sheet, spread the pecans and toast in oven for about 5 minutes or until lightly browned around the edges.  Be careful not to burn. 
5.   5. Meanwhile, in a large bowl, mix the wild rice with a drizzle of olive oil, salt and pepper and mix together.  Add the brussels sprouts mixture from the roasting pan, the pecans and cranberries to the rice and mix. 
6.   6. Add the sprouts, a sprinkle more of salt if desired and the juice from one lemon over the entire dish and mix well. 
7.   7. Serve immediately and enjoy!

Nutrition and Thyroid Health Coach, Stephanie Wharton, “Healthy Holiday Eats.” thewellsideoflife.com/healthyholidayeats.