What you'll need:

• 32 ounces Brussels Sprouts, ends removed and halved
• 1 tablespoon Kinloch Pecan Oil
• salt and pepper, to taste
• 8 ounces thick cut Applewood Bacon
• 1 tablespoon Kinloch Balsamic Vinegar

Directions:

1. Preheat oven to 425 degrees F.
2. In a medium mixing bowl, toss the Brussels Sprouts with the pecan oil.
3. Spread evenly on a large baking sheet - Brussels Sprouts should not be overlapping or too crowded.
4. Season, to taste, with salt and pepper.
5. Place the baking tray in the oven on the middle rack.
6. Roast for 20 - 25 minutes, stirring halfway through, until the Brussels Sprouts are cooked and golden brown.
7. While the Brussels Sprouts are roasting, cook and crumble the bacon.
8. Remove the bacon from the grease using a slotted spoon.
9. Set aside 1 teaspoon of bacon grease.
10. Whisk together the reserved bacon grease and the balsamic vinegar.
11. Toss with the cooked Brussels sprouts and the crumbled bacon.
12. Serve immediately.

Serves 8