Step 1

Preheat oven to 400 °F.

Step 2

Slice all Brussels sprouts in half.

Step 3

In a medium bowl, toss together halved Brussels sprouts, 2 Tablespoons of extra-virgin olive oil, and kosher salt until well coated.

Step 4

Arrange Brussels Sprouts cut side down on a rimmed baking sheet.

Step 5

Roast in the 400 °F for about 25 minutes. During the last 5-10 minutes of roasting, flip them over for even caramelizing. The cut cut sides should be partially charred but not blackened.

Step 6

Line a separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 °F for about 20 minutes or until the bacon is done. You ca do it at the same time as roasting the Brussels sprouts.

Step 7

Drain the bacon of fat and slice the bacon into small bites.

Step 8

Line a baking sheet with parchment paper. Add pecans in one layer.

Step 9

Toast the pecans for about 5 minutes in a 350 °F oven until they're golden.

Step 10

To rehydrate the cranberries, briefly soak them in hot water by bringing a small pot of water to a boil.

Step 11

Add the dried cranberries to a medium bowl and pour hot water over the cranberries and soak them for about 10 minutes. Drain.

Step 12

In a large bowl, combine the roasted Brussels sprouts, chopped cooked bacon, toasted pecans, and the soaked dried cranberries.

Step 13

Toss everything together. If desired, add an additional 1 Tablespoon of extra-virgin olive oil to the salad and mix.

Step 14

Drizzle with 3 to 4 Tablespoons of your favorite balsamic glaze. (see notes for how to make your own)