Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Toss Brussels sprouts, bacon, olive oil, and garlic together in a large bowl or resealable bag. Season with salt and pepper and set aside.

Step 3

In a small saucepan over medium heat, add balsamic vinegar and ¼ cup of dried cranberries. Bring to a boil and reduce to a simmer. Simmer until liquid has reduced by half, about 10-12 minutes. Strain and discard dried cranberries.

Step 4

While the balsamic is reducing, spread the Brussels sprouts and bacon evenly on the baking pan.

Step 5

Roast for 25-30 minutes*, stirring halfway through.

Step 6

Remove from oven, and drizzle with balsamic reduction.

Step 7

Garnish with remaining ¼ cup dried cranberries.