Bacon Roasted Brussels Sprouts

INGREDIENTS

• ¼ cup Two Rivers Extra Virgin Olive Oil
• 6 slices Smoked or Regular Bacon, cooked, cooled and cut into ¼ inch slices
• 1 lb brussel sprouts, stalk removed, cut in half and then sliced thinly
• 4 cloves garlic, peeled and “smashed”
• 1 cup red potatoes, small diced
• ¼ cup Two Rivers Balsamic Vinegar
• 2 Tbs Italian parsley minced
• Pinch Kosher salt
• Pinch fresh ground black pepper

DIRECTIONS

1. Preheat oven to 400 degrees.  Place heavy roasting pan into oven for 15 mins prior to cooking. Remove heated roasting pan from oven; add a ring of Two Rivers Olive Oil to pan; add garlic and cooked bacon and mix well.  Add potatoes and sprouts, season with salt and pepper.  Put into oven and roast for 15-18 mins.  Once sprouts are caramelized and potatoes tender, remove from oven and stir in Two Rivers balsamic vinegar.