Cut the brussel sprouts in half lengthwise, set aside.

Use kitchen scissors to cut the bacon into bite size pieces directly into a skillet over medium heat. Cook 5 minutes, remove bacon pieces from the pan and set aside, leaving the bacon grease in the skillet.

Add the red onions to the skillet with bacon grease over medium heat. Cook 3-5 minutes and set aside.

Into the same skillet add the apples. Cook 3-5 minutes and set aside.

Add butter to the same skillet, still over medium heat. When the butter is melted, place the brussel sprouts cut side down in the skillet. Cook 4 minutes, then add the chicken broth and brown sugar. Cook an additional 4 minutes, gently stirring the mixture, but keeping the brussel sprouts cut side down.

Flip brussel sprouts over and add the bacon, onions, apples, dried cranberries, kosher salt, and pepper. Stir together and cook 1 more minute. Taste for seasoning, add more kosher salt and pepper if needed.

Serve with goat cheese and candied pecans over top if desired.