Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved vertically
  • 6 oz Smoked Bacon, diced into lardons
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 cup Balsamic Vinegar
  • 1 tablespoon Packed Brown Sugar
  • 1/2 teaspoon Garlic Powder (Optional)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Cook the diced bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon, reserving the rendered fat in the pan.
  3. In a bowl, toss the halved Brussels sprouts with the reserved bacon fat, olive oil, salt, and pepper until evenly coated.
  4. Spread the seasoned sprouts in a single layer on a large, rimmed baking sheet. Roast for 20 minutes.
  5. Flip the sprouts and continue roasting for another 5–10 minutes until they are deeply browned and caramelized.
  6. While sprouts roast, make the glaze: Combine balsamic vinegar and brown sugar in a small saucepan. Bring to a simmer over medium heat, then reduce heat and gently bubble for 5–8 minutes until the mixture thickens enough to coat the back of a spoon. Stir in garlic powder if using.
  7. Place the hot, roasted sprouts into a large serving bowl. Pour the balsamic glaze over the top and immediately toss with the reserved crispy bacon pieces. Serve piping hot.