Cook wild rice according to the instructions provided on the package. Once finished cooking fluff with a fork and set aside.
Set oven to 400F/204C.
On a large baking tray, toss Brussels sprouts and onions in oil, sea salt & pepper. Spread them out as much as possible, leaving as much room between the veggies as possible. If needed, cook in batches or use 2 baking trays.
Roast for 25 – 30 minutes, stirring halfway through to encourage even cooking and browning. After 20 minutes has passed, stir in the maple syrup among the vegetables, the bake for the remaining time. Pro-tip: if you want crispier edges or more color, broil for the final 2 – 3 minutes but monitor to prevent burning.
In a large mixing bowl, add the fluffed rice, maple roasted veggies, pecans and cranberries.
Toss together and enjoy!