In a cast iron skillet brown chopped bacon until crispy; remove, drain and set aside to cool

Add a drizzle of olive oil, shallots and onions to skillet and cook until softened and beginning to brown, remove from pan and set aside

Toast chopped pecans in same pan for 2-3 minutes, remove and set aside

Add more olive oil to pan and cook brussels sprouts until they just begin to soften slightly and transfer from the skillet to a serving bowl

Toss brussels sprouts with bacon, shallot and onion mixture, pecans and dried cranberries, serve immediately