Toss Brussels sprouts with olive oil, salt, and pepper. Spread cut-side down on a sheet pan in a single layer. (1 lb Brussels sprouts halved, 2 tbsp olive oil, salt, pepper)
Roast 20-25 minutes until deeply browned and crispy on the edges, flipping halfway through.
While sprouts roast, cook bacon in a skillet until crisp. Remove and crumble. (4 slices bacon)
Toss roasted sprouts with crumbled bacon and drizzle with balsamic vinegar. (2 tbsp balsamic vinegar)
