BalSAMic Roasted Brussel Sprouts

As a kid, brussel sprouts were the only vegetables I didn't like. I normally had no problem eating my greens but when I came to these tiny stinky cabbage-looking things, I just flat out wouldn't eat them. Fast forward to 20+ years later and I eat them all the time. I just enjoyed brussel sprouts for three meals in a row! Crispy, oven roasted brussel sprouts are a thing right now and I am 100% onboard with this cruciferous trend. The Whole Smiths Best Ever Brussel Sprouts is the original recipe -- I altered it ever so slightly to make these so-delicious-you-will-eat-them-all-and-then-make-more BalSAMic Roasted Brussel Sprouts. 

BalSAMic Roasted Brussel Sprouts
1.5-2 lbs of Brussel sprouts, cut off the end and chop into quarters
4 pieces of bacon, chopped (If you freeze the bacon for 10 minutes - it's easier to chop)(non-meat eaters... omit)
1 tbsp olive oil (2 tbsp if you are ixnaying the bacon)
1/3 cup raisins (I get sun-dried organic raisins from the farmers market. They are seriously the most amazing plump nuggets of deliciousness - taste like candy. Invest if you have the option!)
1/3 cup raw walnuts, chopped
1/2 cup balsamic vinegar

Oven at 400 degrees
Heat skillet and partially cook bacon. It will be heated in the oven as well so, to avoid burning, I cooked only until starting to brown. 
Add contents of skillet and oil to a bowl with chopped Brussel sprouts. 
Mix together well with chopped walnuts. 
Spread onto foil-covered cookie sheet. 
Bake for 20 minutes. Remove from oven and mix in raisins.
Return to oven for 10-12 more minutes (Will be quite brown and crispy when done).
While the sprouts are finishing up, heat balsamic vinegar over medium heat (a simmer) until it reduces, starts to thicken a little and tastes a bit sweeter (will probably take about 10-12 minutes).
Remove pan from oven and pour balsamic reduction over the sprouts.
Stir well and serve immediately!
Double the recipe if you're looking for leftovers :)

Also delicious if you include chopped carrots and/or sweet potato!

BalSAMic Roasted Brussel Sprouts served with Spicy Mustard Chicken Thighs