Ingredients:

  • 2 lbs Brussels sprouts, trimmed and halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 6 oz thick-cut bacon, diced into 1/2-inch pieces
  • 1/2 cup toasted pecan halves, roughly chopped
  • 3 tbsp aged balsamic vinegar
  • 2 tbsp raw honey
  • 1 clove garlic, finely minced

Instructions:

  1. Preheat oven to 425°F (220°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  2. Spread the sprouts in a single layer on a large rimmed baking sheet, placing them cut-side down to ensure maximum caramelization.
  3. Scatter the diced raw bacon evenly over the sprouts. Roast in the center of the oven for 20 minutes until the bacon is sizzling and the sprouts are deep golden brown.
  4. While roasting, whisk together the balsamic vinegar, honey, and minced garlic in a small bowl.
  5. Remove the tray from the oven. Pour the balsamic glaze over the sprouts and add the chopped pecans. Toss everything with a spatula to coat.
  6. Return the tray to the oven for 5 minutes until the glaze is bubbling and thickened and the bacon is crisp.