Brussels Sprouts with Bacon

I'm a fan of just roasting brussels sprouts tossed with olive oil and lots of salt at high temperatures, but I tried Ina's recipe with bacon - yum! The brussels sprouts get really caramelized and sweet and the bacon is salty. I didn't have balsamic so I drizzled them at the end with a little of rice vinegar. I'm sure the balsamic is better, but honestly, it was great with the rice vinegar too. This is a great side dish!

Ingredients:
1 1/4 lb brussels sprouts, trimmed and cut in half or in quarters if they're really big
4 oz thick bacon or pancetta, sliced 1/4 inch thick
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar

Directions:
Preheat oven to 400.  Line a rimmed baking sheet with foil and add Brussels sprouts, pancetta, olive oil,  1 1/2 tsp salt and 1/2 tsp pepper. Toss thoroughly and spread out in a single layer. Roast for 20-30 minutes tossing once or twice, until sprouts are tender and the browned and the bacon is cooked. Remove from the oven, drizzle with balsamic vinegar, and toss. Season with salt and pepper and serve hot.