We tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-1996813 Our modifications: first, we used 2 slices precooked bacon instead of pancetta. Second, we washed, trimmed, and halved the Brussels sprouts. We carefully dried the brussel sprout halves with paper towels (to maximize browning and minimize steaming) before tossing the bacon and sprout halves with ¼ cup olive oil. Third, we placed the sprout halves, cut side down, on the baking sheet. To avoid the bacon burning, we carefully balanced the bacon pieces on top of the sprout halves. We also decided against tossing the sprouts midway and left them cut side down. Midway, we got concerned by the lack of browning, so we increased the temp from 400 to 425; however, that may have led to too much browning. Finally, after the end of cooking, we drizzled the sprouts with fruit-infused white balsamic vinegar, which was the most syrupy balsamic vinegar we had on hand. (Aug. 2019)
Cooking Adventures 