Toast chopped pecans in the oven at 350 for 5-7 mins while you prepare the other ingredients. Once they are done, bump oven temp up to 400.
Place bacon on a large rimmed baking sheet lined with parchment paper. Bake the bacon for 12-13 minutes until crisp. Remove and set aside to drain.
Meanwhile, add chopped brussels sprouts, maple syrup, olive oil, salt, and pepper to a large bowl and toss to coat.
Add the brussels sprouts to the pan with the leftover bacon fat. Toss to combine. Bake for 20-25 minutes until cooked through and browned. Break up the bacon pieces into bits. When the brussels sprouts are done, add dried cranberries, toasted pecans, and bacon bits and stir. Enjoy!