Preheat oven to 400 F

Place dried cranberries in a small bowl, pour 1 cup of warm water over them and set aside. 

Drizzle 2 tablespoons of olive oil over the halved brussels sprouts and roast on a baking sheet for about 20 minutes or until they start to crisp up just slightly. 

Turn the brussels sprouts over and cook another 5 minutes more or until tender and slightly browned on both sides.

Drain the cranberries. 

Place the cooked bacon, pecans and cranberries together in a small skillet over medium low heat for 4-5 minutes; stirring often to warm the bacon and to coat the pecans and cranberries. 

Place the brussel sprouts and bacon mixture in a serving bowl and gently toss with a spoon.

Serve warm.