Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved
  • 4 slices Thick-Cut Bacon, diced
  • 2 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Brown Sugar (packed)
  • 1 Tbsp Balsamic Vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). Place the diced bacon in a cold, large skillet over medium heat and cook slowly until the bacon is very crisp. Remove bacon bits with a slotted spoon to a paper towel-lined plate, reserving the rendered fat in the skillet.
  2. While bacon cooks, toss the halved Brussels sprouts with the reserved bacon fat, olive oil, salt, and pepper directly on a large rimmed baking sheet.
  3. Spread the sprouts in a single layer on the baking sheet (do not overcrowd). Roast for 15 minutes.
  4. Remove the sheet pan, toss the sprouts, and return to the oven for another 10–12 minutes, until the cut sides are deeply browned and tender-crisp.
  5. While the sprouts finish roasting, whisk together the brown sugar and balsamic vinegar in a small bowl until slightly dissolved to create the glaze.
  6. Remove the hot sprouts from the oven and immediately drizzle the balsamic glaze mixture over them, tossing quickly to coat evenly.
  7. Transfer the glazed sprouts to a serving dish and top generously with the reserved crispy bacon pieces. Serve immediately.