Preheat the oven to 400°F.
Wash and trim Brussels sprouts.
Slice them in half from top to bottom or quarter if they’re large.
Mix olive oil, balsamic vinegar, minced garlic, salt, and pepper.
Toss the oil mixture with raw sliced Brussels sprouts.
Arrange on a baking sheet and roast for 20-25 minutes or until tender and golden brown.
Toss with pecans, bacon, and cranberries.
Top with feta. Serve warm.
