10 slices bacon, chopped
3 lbs Brussels sprouts, quartered
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 cup balsamic vinegar
2 tablespoons brown sugar, firmly packed
1 teaspoon Dijon mustard
Step 1: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Step 2: Cook the bacon until crisp in a large skillet. Remove the bacon using a slotted spoon, and drain on paper towels. Reserve 1/4 cup drippings in the skillet.
Step 3: Combine the Brussels sprouts, olive oil and salt in a large bowl. Place the sprouts on the prepared baking sheet and bake until tender, about 20 minutes.
Step 4: Add the vinegar, brown sugar and mustard to the reserved bacon drippings in the skillet. Cook over medium-high heat, stirring frequently, until the mixture is reduced by half, about 6 minutes. Pour the mixture over the sprouts, tossing gently to coat. Sprinkle with the bacon. Serve immediately.