6 slices uncured bacon, cut in 1-inch pieces
2 lbs Brussels sprouts, trimmed, halved
3 Tablespoons butternut squash seed oil
Salt and pepper to taste
Preheat oven to 375 degrees F. Heat large ovenproof skillet on medium high. Add bacon; cook, turning occasionally, until crisp, 5 minutes. Remove from pan; place on paper towel and set aside. Drain drippings from pan.
Add Brussels sprouts to skillet and toss with squash seed oil; season to taste with salt and pepper. Roast in oven about 30 minutes until sprouts are browned.
Remove from oven; stir in cooked bacon. Return to oven about 10 minutes.
Optional - drizzle Black Cherry Dark Balsamic Vinegar before serving for extra flavor.