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Start with those candied pecans!- Line a baking sheet with parchment paper. In a pan, combine brown sugar and maple syrup, heating until bubbling. Stir in pecans, cinnamon, cayenne, and vanilla until well-coated. Spread on the baking sheet and refrigerate for 20 minutes to harden (or freeze for 10).
Now onto the Brussels sprouts!- Preheat your oven to 400°F (204°C) and line another baking sheet with foil. Slice the Brussels sprouts in half and place them in a large bowl.
Cook the bacon until crispy.- Drain on a paper towel, then pour that glorious bacon grease over the Brussels sprouts. Season with salt and stir until coated.
Spread those Brussels on the baking sheet, and roast for 30 minutes or until crispy.
Once they're done, toss them in a bowl with the crushed bacon, cranberries, and candied pecans.** Drizzle with olive oil and maple syrup, then mix it all together.