Balsamic Brussel Sprouts with Bacon, Dried Cranberries and Pecans


 * 6 strips Bacon, chopped
 * 1 lb Brussels Sprouts, halved (or quartered if they are too large to eat in one bite)
 * ¼ cup Chicken Stock (sub water)
 * 2 Tbsp Balsamic Vinegar
 * 1 cup Pecan Halves
 * 1 cup Dried Cranberries
 * 1 tsp Lemon Zest
 * salt and pepper, to taste
 * 1) Preheat oven to 375 degrees F.
 * 2) Heat a large skillet over medium high heat and add chopped bacon. Cook until bacon is crisp, 6 to 8 minutes. Transfer bacon to a paper-towel lined plate and pour off all but about 2 Tbsp of grease from the skillet. Return skillet to heat.
 * 3) Add brussel sprouts to skillet with a pinch of salt. Saute until brussel sprouts are golden brown on the outside (but not cooked all the way through), 4 to 5 minutes. Pour stock and vinegar over sprouts and stir in pecan halves.
 * 4) Cover skillet loosely with foil and transfer to oven. Bake until brussel sprouts are tender, 8 to 10 minutes.
 * 5) Remove skillet from heat and stir in cranberries and lemon zest. Taste and season with some more salt and pepper, if needed. Top with bacon.