Pre-heat oven to 375 degrees F (190 degrees C).
Clean and chop Brussels Sprouts (1 pound) into halves.
In a mixing bowl, combine the Brussels Sprouts, Extra-Virgin Olive Oil (2 tablespoon) and Sea Salt (1/4 teaspoon). Toss until well coated.
Place brussels sprouts on a baking sheet and bake at 375 degrees F (190 degrees C) for 25 minutes, stirring every 5-10 minutes.
The last 8 minutes of baking, place also the Pecan Halves (1/4 cup) in the oven to toast (you can put them on the same pan, or a separate one if you wish).
Combine the brussels sprouts, pecans, and Dried Cranberries (1/4 cup) on a serving platter. Drizzle with the Balsamic Glaze (1 tablespoon).