Preheat the oven to 425 degrees F and spray two baking sheets with oil or nonstick spray of choice

Slice Brussels sprouts in half length wise and add to a large bowl

Slice half a red onion into thin strips and add to the bowl with the sprouts

Add olive oil, salt, and pepper to the veggies and, with clean hands, mix to coat the veggies evenly

Pour the veggies evenly onto your two baking sheets and flip each sprout half to be flat side down (it's worth it, promise!) and spread the onions out amongst the sprouts

Place both baking sheets in the oven and set a timer for 20 minutes

At 20 minutes, switch baking sheet positions in the oven and set another timer for 10-20 minutes, depending on your oven. We want the bottoms of the sprouts to be crispy and golden brown (this is a preference, feel free to do more or less time!).

Meanwhile, add a drizzle of olive oil to a large saute pan and heat over low heat. Add the pecans and heat for about 5 mins, stirring consistently, until they are slightly aromatic.

Remove the veggies from the oven and add to the large saute pan with the pecans, dried cranberries, and balsamic vinegar and mix to combine and heat evenly

Once the mixture is warmed pour into serving bowl of choice and drizzle with optional balsamic glaze. Enjoy with thanksgiving dinner!