Wash sprout if not prewashed. Place on large towel and pat dry well.
Cut stub off end. Cut sprout in half lengthwise.
Preheat oven to 400°F.
Prepare two baking sheets with parchment paper. Next, dab paper towel in a small bowl of vegetable oil and coat parchment paper well with oil. This will help the sprouts from sticking and burning on the sheet pan.
Toss sprouts with 2 tbsp oil, salt, and pepper.
Place center side down on sheet pan, 1½ inches apart. TIP: I sort the sprouts by size. Big sprouts go on one sheet pan and small sprouts on another. This way, the small ones can be removed a few minutes early to ensure they are not over roasted.
Bake in oven for 15-18 minutes. Cook bacon if using, then chop.
Melt butter and mix with zested, puree, or minced garlic. Toss sprouts with mixture.
Place sprouts center side up and broil on high 3-6 minutes or until the tops are crispy is texture and deep golden or charred brown.
Allow to cool 5-10 minutes. Toss together with candied or toasted pecans, feta cheese, dried cranberries, and bacon.