Blueberry-Ginger Glazed Roasted Brussel Sprouts

2 – 3 lbs of Brussel sprouts, cleaned and halved
6 strips of thick cut bacon, cooked and crumbed, reserve the bacon grease
½ C Jessi’s Blueberry Balsamic Vinaigrette
Salt & Pepper, to taste

Cook bacon off in a large baking sheet until slightly crispy.  Move to paper towels.  Take halved Brussel sprouts and place in the same baking sheet, coating with the bacon grease.  For a healthier version, move to a new baking sheet and spray with cooking oil. Bake at 400 degrees until sprouts are slightly tender and browned on the outside.  Generally about 25 minutes.  I have, on occasion, turned the oven up to broil for the last couple of minutes to brown the sprouts.

Move the Brussel sprouts and bacon to a large saute` pan and coat with the vinaigrette.  Stir in pan 2 – 3 minutes to ensure an even coating.  Serve and enjoy!

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