Thank you to my cousin Sharon for introducing me to this simple and amazing dish. I am not certain how she made the side she shared at Thanksgiving, but it was so good I couldn’t wait to make Balsamic Roasted Brussel Sprouts at home. After several tries I found my favorite. My husband preferred this recipe tossed with crumbled bacon. I liked it better without so I have noted that the bacon is optional.
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar