Ina Garten's Balsamic Roasted Brussels Sprouts
cut in half
cut into small pieces
extra virgin olive oil
(or to taste)
Preheat the oven to 400ºF.
In a medium size bowl, toss the brussels sprouts, uncooked bacon, salt, pepper, and olive oil until brussels sprouts are evenly covered with olive oil and salt/pepper.
Spread out evenly onto a cookie sheet lined with tin foil
Place in the oven for 30 minutes. After 20 minutes toss to ensure the bottoms aren't being burned.
Once finished, remove from the oven. In a small pot, simmer the balsamic vinegar until reduced and slightly syrupy.
Combine syrupy balsamic and brussels with bacon in a small bowl and toss until evenly covered.
Serve, and try not to eat the whole bowl!
In place of the balsamic vinegar you can use 1 tbsp syrupy balsamic and can skip the simmer step! As our gal says, "Store-bought is fine".