This recipe was lifted right out of Joanna Gaines' cookbook. It is delicious

Ingredients

1 lb. bacon - cooked and crumbled
2 lb. Brussel Sprouts - trimmed and halved (I cut them into quarters because I think they cook more thoroughly that way)
2 T Olive Oil
1/2 t. black pepper
1 T. light brown sugar
1 t. garlic salt
Balsamic Reduction

Directions

Toss the Sprouts with olive oil, garlic salt, brown sugar and pepper. Arrange on a baking sheet. Roast at 400 degrees about 30 minutes. Test for doneness. Transfer to serving dish. Add the bacon. Drizzle with Balsamic Reduction.
6 servings - Very easy

Balsamic Reduction: 1 cu balsamic vinegar
Bring the vinegar to a simmer in a small saucepan. Simmer until reduced to about 1/4 cu. Be careful not to let it get too hot or it will get very sticky and make a big mess of your saucepan. Remove from heat and let cool to room temperature. Drizzle over Sprouts and bacon. Reduction will keep in the fridge for quite a while.