• 2 pounds Brussels sprouts, trimmed and halved lengthwise
• 1 pound thinly sliced bacon
• Salt and ground black pepper to taste
• 2/3 cup reduced balsamic vinegar, divided

Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top. Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top. Serves 8.