Brussels Sprouts with Smokey Bacon and Balsamic Vinegar

[Gold Bar-B-Q Bob Beeman]

Brussels Sprouts with Smokey Bacon and Balsamic Vinegar
Serves eight to ten. (I halved the recipe and it was a perfect side dish for six of us.)

2 tablespoons olive oil
2 pounds Brussels Sprouts. trimmed and halved
3 slices of Smokey Bacon cut into 1” strips
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves

Preheat oven to 450 degrees.

Coat baking dish with 1 tablespoon olive oil. Place halved Brussels Sprouts in large bowl. Drizzle with olive oil and add Smokey Bacon and garlic. Sprinkle with salt and pepper and stir to coat.

Spread mixture in single layer in baking dish. Roast until Brussels Sprouts are tender and brown, stirring often, about 20 minutes.

Drizzle Brussels Sprouts with balsamic vinegar and sprinkle with thyme. Stir to coat. Return to 450 degree oven and roast until heated through, about five minutes. Serve immediately.