Preheat oven to 425°F.
Toss Brussels sprouts and walnuts with olive oil, salt and pepper.
Roast for 30 minutes. Stir halfway through cooking. Roast Brussels sprouts until tender. Toss Brussels sprouts with balsamic vinegar. Mix in dried cranberries. Top with feta cheese.
644 calories | 24g fat, 41g carbs, 65g protein