Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Trim the ends of the brussels sprouts and cut any larger ones in half. In a large mixing bowl, toss the prepared brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper until they are evenly coated. Spread them in a single layer on the prepared baking sheet.

Roast the brussels sprouts for 15-20 minutes, or until they are tender-crisp and caramelized, tossing them halfway through roasting. If toasting pecans in the oven, spread them on a separate small baking sheet and add during the last 5-7 minutes of roasting the sprouts. Alternatively, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant; set aside.

While the sprouts are roasting, cook the 6 slices of thick-cut bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet, place on a paper towel-lined plate to drain excess fat, then crumble once cooled. Reserve some bacon fat if desired for other uses.

In a small saucepan, combine 1/4 cup balsamic vinegar, 2 tablespoons pure maple syrup, and 1 teaspoon Dijon mustard. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. Remove from heat.

In the large mixing bowl (or a clean serving bowl), combine the warm roasted brussels sprouts, crumbled bacon, toasted chopped pecans, and dried cranberries. Add the 1/4 cup of shaved or grated Parmesan cheese.

Drizzle the warm maple-balsamic glaze over the salad ingredients. Toss gently to combine all ingredients thoroughly. Serve this warm brussel sprout salad immediately.