This recipe is a delightful symphony of sweet and savory, textures, and festive flavors. The Brussels sprouts caramelize to perfection, the bacon adds smoky richness, and the balsamic glaze ties everything together with a tangy touch.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, toss the Brussels sprouts with olive oil, thyme, salt, and pepper. Spread them evenly on the prepared baking sheet.
• Roast for 20-25 minutes, or until tender and slightly browned.
• Meanwhile, in a separate skillet, cook the bacon over medium heat until crispy. Drain the bacon fat, reserving 1 tablespoon.
• In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
• Drizzle the balsamic glaze over the roasted Brussels sprouts and top with the crumbled bacon and parsley (if using). Serve immediately.