Dressing

• To a mason jar or bowl, add olive oil, vinegar, salt, pepper, garlic powder and dijon mustard. Whisk or shake vigorously to emulsify.
• Preheat the oven tp 400℉.
• Cut the bottom and remove the outer layers of the Brussel sprouts. Using a mandolin slicer or a knife, slice the Brussel sprouts 1/4 inch thick.
• Place parchment paper onto a baking sheet. Add the Brussel sprouts and pancetta. Season with salt, pepper and garlic powder. Drizzle with olive oil and mix to coat everything.
• Bake for 20-25 mins, tossing occasionally until they become charred and slightly crispy.
• To a bowl, add the charred Brussel sprouts, chopped pecans, dried cranberries and drizzle the dressing over it. The amount of dressing is to your taste. Toss to coat and enjoy!
• This can done a day ahead by cooking the Brussels sprouts and pancetta the day before. Then the day of, just gently reheat them in the oven and then add the pecans, cranberries and dressing.