A splash of white balsamic vinegar adds a pop of bright flavor that balances the richness of the bacon.
- 2 slices bacon
- 1 (9 oz.) cont. Brussels sprouts
- 1/2 c. red onions thinly sliced
- 1/4 tsp. fennel seeds crushed
- 1 tsp. white balsamic vinegar
Heat oven to 375°F. In large nonstick skillet over medium heat, cook bacon until browned and crisp, 7–8 min. Drain on paper towels. Reserve 1 tbsp. bacon drippings. When cool enough to handle, break bacon into small pieces.
Coat small rimmed baking sheet with cooking spray. Trim and halve Brussels sprouts lengthwise. In large bowl, combine sprouts and onion with reserved bacon drippings, fennel seeds, 1/4 tsp. salt, and 1/8 tsp. pepper; toss to coat. Spread sprout mixture in single layer over baking sheet. Roast about 35 min., until sprouts are tender and lightly browned, stirring halfway through cooking time. Transfer to serving bowl. Drizzle with white balsamic vinegar; toss to coat. Top with bacon pieces.