Chad's Roasted Brussels Sprouts

Brussel sprouts have never been a favorite of mine.  In fact, I have memories of trying to figure out how to get out of eating them when I was in grade school (no, I didn't do anything drastic, though I did contemplate a few extreme measures).  With that said, I've recently developed a taste for roasted brussels sprouts.  I tried this variation today for a bit of a study break and believe at least a couple in the family will really like it (though each may need to vary to one's own taste).  The below is a variant of a recipe I found online.

The end game

Ingredients:

• 1 lb of Brussels sprouts
• Olive oil
• 3-4 slices of bacon, diced
• Salt and Pepper
• 1 clove of garlic, diced
• Aged balsamic vinegar

Directions:

1. Preheat oven to 400 degrees
2. Trim the ends and any old outer leaves from the sprouts
3. Halve the sprouts and toss them with the olive oil, the salt, the pepper and the garlic
4. Place the sprouts on a foil lined baking sheet, keeping everything to a single layer
5. Sprinkle the diced bacon over everything

6. The sprouts take 30-35 minutes, however every 10 minutes or so, you should remove them and flip/rotate/stir the ingredients on the sheet

7. When they're finished, sprinkle with the balsamic vinegar, further season with salt/pepper to taste and serve