Preheat the oven to 400°F (200°C) and line baking sheets with aluminum foil.

Line another baking sheet with foil and arrange bacon strips in a single layer. Bake for about 20 minutes until crispy.

While the bacon bakes, wash and trim the Brussels sprouts, then cut each in half. Drizzle with olive oil and salt, and toss to coat.

Roast the Brussels sprouts in the oven for about 25 minutes, turning halfway through, until tender and caramelized.

Toast pecans in a separate oven at 350°F (175°C) for about 5 minutes until fragrant and lightly browned.

Soak dried cranberries in hot water for about 10 minutes, then drain excess water.

In a mixing bowl, combine roasted Brussels sprouts, chopped bacon, toasted pecans, and soaked cranberries. Toss gently to combine.

Serve immediately on a platter or allow to cool slightly for a delicious room temperature side.