Preheat oven to 400 degrees.

In a large bowl toss Brussels with olive oil, garlic salt and pepper.

Line a baking sheet with aluminum foil and lay Brussels onto pan.

Roast 20-25 minutes or until tender.

In a large skillet cook bacon until crisp. Remove to a paper towel lined dish. Once cooled crumble into pieces.

In same skillet cook shallot, garlic and leeks until tender.

Turn of heat, season leeks with salt.

Add vinegar and dried cranberries to leeks.

Transfer Brussels and leeks to a serving dish. Toss well to combine.

Sprinkle with chopped bacon and garnish with fresh cranberries if desired.