1. Preheat the Oven: Set your oven to a toasty 425°F to ensure the Brussels sprouts get deliciously crispy.

2. Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and halve them, including any loose leaves. This allows for maximum surface area contact with the hot oven, resulting in caramelized edges.

3. Toss and Roast: Place the trimmed and halved Brussels sprouts on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then spread them out in a single layer. Roast for 25-30 minutes, stirring halfway, until the sprouts are tender and beautifully browned.

4. Cook the Bacon: While the Brussels sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crisp. Drain the bacon on a paper towel-lined plate, reserving about 1 tablespoon of the bacon drippings in the pan (if desired).

5. Prepare the Balsamic Reduction: In a small saucepan, pour in the balsamic vinegar and simmer it over medium heat, reducing it by about one-third to one-half until it becomes slightly syrupy.

6. Combine and Finish: Remove the roasted Brussels sprouts from the oven and toss them with the cooked bacon. Drizzle the balsamic reduction over the top and gently mix to coat everything evenly. Adjust the seasoning with additional salt and pepper, if needed.

7. Serve: Transfer the Roasted Brussels Sprouts with Bacon & Balsamic to a serving dish and enjoy them hot as a flavorful side dish.