- Serves: 6 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- 1 1/2 pounds Brussels sprouts washed and dried
- 4 ounces Coleman Hickory Smoked Bacon, cut into 1/2 inch pieces
- 1/4 cup olive oil
- 4 cloves minced garlic
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons balsamic vinegar
Preheat the oven to 425°F. Lightly grease a large baking pan with nonstick cooking oil spray or a light coating of oil. Set aside.
Trim the ends of the Brussels sprouts and cut in half lengthwise.
Arrange Brussels sprouts, any loose leaves, bacon and garlic on the pan. Drizzle with olive oil. Season with salt and pepper. Toss well and spread mixture out in a single layer. Roast sprouts, turning once through cooking, until tender with charred edges and the bacon is cooked and crispy (25-30 minutes).
After the sprouts are done cooking and you have removed them from the oven, toss with the balsamic vinegar. Adjust taste with extra salt and pepper, if needed. Serve immediately.