- ½ pounds Brussels sprouts
- 4 ounces (120 g) diced bacon or pancetta
- ¼ cup good olive oil
- 4 cloves garlic
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons
- Preheat the oven to 425°F (220°C). Lightly grease a large baking pan with nonstick cooking oil spray or a light coating of oil. Set aside.
- Trim the ends ot 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. The bacon will be cooked and crispy (about for 25-30 minutes).
- Toss with the balsamic vinegar. Adjust taste with extra salt and pepper, if needed.
Serve immediately.
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