Cut of Meat: 5L Smoke Bacon - Order some here
Serves: 8-10
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 2 1/2 pounds Brussels sprouts, trimmed and halved
• 8–10 slices thick-cut bacon, chopped
• 3 tablespoons olive oil
• 1 1/2 teaspoons garlic powder
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar (optional, for a tangy finish)

Instructions:

1. Preheat the Oven to 400°F

2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, smoked paprika (if using), salt, and pepper. Add the chopped bacon and mix well.

3. Heat a large cast-iron skillet over medium heat on the stovetop for a few minutes. Add the Brussels sprouts and bacon mixture in a single layer. Depending on the size of your skillet, you may need to work in two batches or use an additional baking sheet.

4. Transfer the skillet to the oven and roast for 25–30 minutes, stirring halfway through to ensure even browning. The Brussels sprouts should be tender and golden with crispy edges, and the bacon should be cooked and slightly crisp.

5. Remove from the oven and drizzle with balsamic vinegar, if desired. Toss to coat evenly.

6. Transfer to a serving platter or leave in the skillet for a rustic Thanksgiving table presentation.