MMM! This recipe is a Peek family favorite. For all those brussels sprout haters, all we have to say is: You haven't tried this recipe! If you need something new and different to bring to this year's Thanksgiving dinner, prove people that brussels sprouts are DELISH! Bacon makes everything better, right?

INGREDIENTS

• 2 pounds brussels sprouts (any wilted outer leaves removed), stems trimmed and cut in half
• 4 sliced thick-cut bacon, diced and fried, reserving the bacon fat
• 1/3 cup dried cranberries
• 1 cup dark balsamic vinegar

INSTRUCTIONS

• Preheat the oven to 400 degrees F.
• Place the Brussels sprouts in a large bowl and pour the reserved bacon fat over them, tossing gently a few times to evenly coat them.

  Pour the sprouts onto a lined baking sheet in a single layer and bake for 35-40 or until they are lightly browned, tossing them once or twice after about 20 minutes to evenly brown them.
• While the Brussels sprouts are roasting, make the Balsamic Reduction: Place the balsamic vinegar in a small saucepan and bring to a boil. Reduce the heat to a lower simmer and continue simmering for 10-15 minutes or until it has thickened (see Note).
• Transfer the roasted Brussels sprouts to a serving platter and sprinkle with the bacon and cranberries. Lightly drizzle the balsamic reduction over them (don't use too much, it's potent stuff!).