This is now my go-to potluck dish, because no one ever brings enough vegetables and who doesn’t love bacon bits. Brussels Sprouts get a bad rap with the kids, but I think it holds up to the bitterness of the charring, which brings out the sweetness of the vegetable, all in bite-sized packages. 

Even if you subtract the bacon, nuts, and balsamic glaze, Brussels sprouts still taste pretty great just roasted on their own.

Brussels Sprouts

• Cook 3 strips bacon chopped until well-browned and fat is rendered. Set aside bacon, chop into bacon bits when cool.
• Toss 2 lb brussels sprouts halved in the rendered bacon fat, 2 tsp olive oil if needed, 1/2 tsp kosher salt, 1/4 tsp pepper.
• On foil-lined baking sheets, place sprouts sliced side down. Roast at 400 F for 25 minutes, shaking on pan 5 minutes before end, until caramelized and tender.
• Reduce 3 tbsp balsamic vinegar, 1.5 tbsp honey until sticky.
• Top with bacon bits and 1/4 cup chopped nuts (walnuts, pecans), and serve alongside the reduction to drizzle over.