Sweet Balsamic Brussels Sprouts with Bacon, Pecans & Cranberries

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Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5. Line two baking trays with parchment paper.
Slice the sprouts in half and add them to a bowl as you do so. Add 2 tbsp of olive oil, some salt and black pepper, and toss to coat
Lay the sprouts out on a baking tray and roast for about 30 minutes until slightly charred.
Meanwhile, add the pecans to the second baking tray and bake for roughly 5-8 minutes until slightly browned and fragrant. Transfer to a plate and set aside to cool.
Use the same tray for the pancetta. Add the pancetta to the second baking tray and bake for roughly 15 minutes until golden and crispy. Drain off any excess fat and set aside to cool.
To make the balsamic glaze, add the balsamic vinegar, sugar and thyme leaves to a small pot over a medium heat. Cook for about 15-20 minutes, stirring as you do so. The glaze should be thick enough to coat the back of your spoon.
To assemble, toss the sprouts, pancetta, pecans, and dried cranberries together, reserving a few pecans and cranberries for the top. Transfer to a serving dish, drizzle the balsamic glaze over the top and toss gently again. Top with the remaining pecans and cranberries and serve immediately, family style.

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By easyFood