Wash and quarter the brussels sprouts and put them in a zipper-top bag for tossing.
Add the oil, onion powder, parsley and dried thyme.
Close the bag tightly and shake to coat the brussels sprouts evenly.
Pour them out onto the baking sheet.
Cut the top off of the head of garlic so that the tops of all the cloves are exposed.
Pour oil over the top and place the head of garlic on the baking pan with the brussels sprouts.
Bake for about 40 minutes or until the sprouts are cooked to your liking.
Chances are the garlic will have to bake a little longer than the sprouts. Simply pull the sheet out of the oven, transfer the sprouts to a large mixing bowl and return the garlic to the oven until it finishes roasting. It's done when the tops are golden brown and one or two of the cloves have popped out of their skins and are soft.
Allow the garlic to cool enough to touch and handle.
Squeeze all the garlic cloves out onto a cutting board.
Chop into small pieces and transfer to the mixing bowl.
Add the cranberries and stir well to combine.
Serve as a side dish.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.