Roasted Brussels Sprouts with Bacon and Balsamic Glaze

 "Oh yum, I love Brussels sprouts". That's what Kyle said when I put this dish down on the table. Call me crazy, but that made my night. I'm pretty sure if you make these golden brown nuggets with bacon, it'll make your night too.

Look how short this ingredient list is! Just grab 4 ingredients (including olive oil) and you can have this side dish on your table in no time. You really need little else when you have bacon to flavor the sprouts while they roast. Plus, the roasting caramelizes the fresh and leaves of the Brussels sprouts, adding another layer of flavor. A quick drizzle of balsamic glaze before serving and there's so much flavor going on, it's as if you've used a dozen ingredients.

So what's balsamic glaze? It's high-quality balsamic vinegar that's slowly reduced into a nicely balanced, thick sauce. You can make your own, but I buy it already reduced; and I always have a bottle in my fridge. Sold next to regular balsamic vinegar in the grocery store, it's great for drizzling over all kinds of things right before serving - like salads, grilled and roasted meats, vegetables, seafood, cheese, and more.

If you want to make your own balsamic glaze: Combine 2 cups of good-quality balsamic vinegar and 1/2 cup brown sugar in a small saucepan. Set the pan over medium-high heat and bring to a boil, stirring constantly. Reduce the heat to low and simmer for 15 to 20 minutes, until the liquid has reduced by half (the glaze should coat the back of a spoon).

Roasted Brussels Sprouts with Bacon and Balsamic Glaze

1 1/2 pounds Brussels sprouts, trimmed and halved through the core
2-3 slices bacon, diced
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons balsamic glaze (see note above)

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the Brussels sprouts, bacon, oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to combine.
Transfer the mixture to the prepared baking sheet and spread out in an even layer. Roast for 25 to 30 minutes, until the Brussels sprouts are tender and browned and the bacon is chewy and crisp. If desired, season to taste with salt and pepper.
Transfer to a serving platter and drizzle with the balsamic glaze.

Serves 4