Roasted Brussels Sprouts

Ingredients:
4 slices thick cut bacon, shopped
1.5 lbs Brussels sprouts, cleaned and halved
1/4 c. Roasted Onion Olive Oil
1/4 c. Sherry Vinegar or Vinoso Red Wine Vinegar
1/2 tsp. black pepper

Preheat oven to 425F and line a baking sheet with parchment paper. Spread the bacon in an even layer on the baking sheet and place it in the preheated oven. Bake for 8 minutes until it's starting to curl and turn rosy pink, but not crispy.

In a large mixing bowl, combine Brussels sprouts with olive oil, vinegar and pepper and toss to coat well.

Remove the baking sheet from the oven and spread the Brussels sprouts over the bacon, drizzling any extra oil and vinegar from the bowl over the sprouts.

Return to the oven and roast for an additional 12 minutes until the sprouts are bright green and just fork tender and the bacon is crisp. Transfer to a serving bowl and enjoy.

Vegetarian Option: Omit bacon and finish with a drizzle of Estilo Affinato di Modena Dark Balsamic Vinegar along with thick slices of Parmesan Reggiano or Pecorino cheese to achieve elements of crave-worthy rich, salty and sweet contrast.