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Preheat the oven to 450 degrees. Slice the brussel sprouts into halves (small) or thirds (large)
Line a baking sheet with parchment paper and spread the brussel sprouts into one even layer. Don't crowd the pan
Drizzle olive oil over the sprouts, mix together, and spread back out. Salt and pepper to taste
Cook in the oven for 20 minutes, or the edges become brown and crispy
Meanwhile, heat olive oil in a pan over medium heat. Thinly slice the shallots
When the oil is hot enough for the shallots to sizzle, add shallots. Cook, frequently mixing, until most bits are browned
Remove shallots from the pan. Halve pecans or slice almonds.
Add shallots, nuts, bacon bits, and dried fruit to a small bowl. Mix thoroughly.
When brussel sprouts are done, splash with balsamic vinegar and mix.
Spread the brussel sprouts back out, and sprinkle the onion mixture evenly over the sprouts.
Crumble goat cheese or blue cheese over everything. Serve warm or cold.