Step 1

Preheat your oven to 425F/220C.

Step 2

Cut the end off the Brussels sprouts, then slice them into quarters. Some leaves may come loose and that's okay.

Step 3

Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper.

Step 4

Roast the Brussels sprouts for 25-30 minutes, stirring halfway through.

Step 5

While the Brussels sprouts are cooking, slice the bacon into 1/2-inch thick pieces. Add the bacon to a pan on medium heat and cook until the bacon become crispy, stirring frequently. Use a slotted spoon to remove the bacon to a paper towel.

Step 6

At the same time you're cooking the bacon, add the balsamic vinegar to a small pot. Simmer this on medium heat for 10-12 minutes, or until it's reduced by a third to a half. When it's done, you should have about 3 tablespoons remaining in the pot. Then turn off the heat.

Step 7

Drain off most of the bacon grease (you can render and save the bacon grease for future use!), but keep one tablespoon left in the pan.

Step 8

Add the diced onion to the pan and cook on medium heat for 2-3 minutes, or until it becomes translucent. Add the crispy bacon back to the pan, give it a stir and turn off the heat.

Step 9

When your Brussels sprouts are done, remove them from the oven. Add the onions and bacon and drizzle with the balsamic reduction. Stir everything together and serve.