Nutrition per serving may change if servings are adjusted.
1 pound Brussels sprouts, trimmed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon black pepper
⅛ teaspoon salt
2 slices bacon, crisp-cooked, drained, and crumbled (see Tip)
2 teaspoons finely shredded lemon peel (optional)
Preheat oven to 400°F. Cut large Brussels sprouts into lengthwise quarters or cut small sprouts in half. In a large bowl toss together sprouts, 1 tablespoon of the vinegar, and the oil until sprouts are lightly coated. Sprinkle with pepper and salt; toss to coat.
Place Brussels sprouts in a single layer on a baking sheet. Roast for 20 to 30 minutes or until sprouts become brown and tender, turning sprouts every 10 minutes.
Transfer Brussels sprouts to a large bowl. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with bacon. If desired, garnish with lemon peel.
Tip: To bake pork bacon, place slices side-by-side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked. Drain well on paper towels.