Ingredients

• 8 slices bison bacon
• 2 pounds Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil, or as needed
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

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Instructions

1. Preheat oven to 425 degrees F. Cook bison bacon over medium heat in a large skillet for 5 to 6 minutes or until crisp, turning occasionally. If necessary, drain on paper towels. Cool slightly. Cut into bite-size pieces; set aside.
2. Spread Brussels sprouts in a single layer in a 15x10x1-inch baking pan. Drizzle with oil. Bake for 20 to 25 minutes or until crisp-tender, stirring once or twice.
3. Meanwhile, for glaze, melt butter over medium heat in a large skillet. Cook garlic in hot butter for 30 seconds. Add balsamic vinegar, salt, and pepper. Cook and stir for 5 to 7 minutes or until sauce is thickened and reduced to about 1/4 cup. Add Brussels sprouts to skillet; stir to coat.
4. To serve, sprinkle bison bacon pieces over Brussels sprouts.