Directions

1. Cut Brussels Sprout into quarters, if large, or in half, if smaller. Toss in 1 teaspoon olive oil and 1 teaspoon Smokey Southern blend (or half the alternative seasonings).
2. Heat a heavy sheet pan in 400 F oven, and add Brussels sprouts. Roast for 15 minutes or until tender and browned. In the meantime, in a large skillet over medium heat, fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Mince (or crumble) the bacon and set aside.
3. Leave the bacon fat in the pan and add 1 teaspoon olive oil and red onions. Sauté until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
4. Add the roasted Brussels sprouts to pan. Stir to coat, and then stir in the reserved bacon, cranberries and remaining Smokey Southern or other seasonings and transfer to a serving bowl to serve.