My neighbor took one bite and came asking for the recipe

1/2 cup pecans, roughly chopped
1/3 cup dried cranberries
1 tablespoon balsamic vinegar
Directions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
Spread the Brussels sprouts on a baking sheet in a single layer.
Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and caramelized, stirring halfway through.
While the Brussels sprouts are roasting, place the chopped pecans in a dry skillet over medium heat. Toast them, stirring frequently, until they are fragrant and golden brown, about 5-7 minutes. Be careful not to burn them.
Remove the Brussels sprouts from the oven and transfer them to a serving dish.
Sprinkle the toasted pecans and dried cranberries over the top.
Drizzle with balsamic vinegar just before serving, and toss gently to combine.
Variations & Tips
For a touch of sweetness, you can add a drizzle of honey or maple syrup along with the balsamic vinegar. If you're looking for a bit of savory depth, crisp up some diced bacon and add it to the mix. For those who enjoy a bit of zest, a light sprinkle of lemon zest right before serving brightens up the flavors wonderfully. Feel free to experiment with different nuts, like walnuts or almonds, and even swap out the cranberries for dried cherries or golden raisins. This recipe is versatile and can be easily tailored to suit your preferences.