1 lb. Brussels sprouts, trimmed
2 tbsp. balsamic vinegar, divided
1 tbsp. olive oil
1/8 tsp. salt
1/4 tsp. black pepper
2 slices bacon, crisp-cooked, drained and crumbled

Preheat oven to 400°F. Cut large Brussels sprouts in half.

In a large bowl toss together sprouts, 1 tablespoon of the vinegar and the oil until sprouts are lightly coated. Sprinkle with salt and pepper; toss to coat.

Place Brussels sprouts in a single layer on a baking sheet. Roast at 400°F for 20 to 30 minutes or until sprouts become brown and tender, turning sprouts every 10 minutes.

Transfer Brussels sprouts to a large bowl. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with bacon.

Submitted by: K. Boroughs