Bacon roasted brussel sprouts

Balsamic vinegar reduction:

• 2-3 cloves minced garlic
• 1 cup balsamic vinegar
• 1 lb bacon (fried and chopped)
• cashews
• 1/4 cup brown sugar
• 1/4 tsp salt
• 1 lb brussel sprouts.

Put the balsamic vinegar in a small pot with sugar, salt, and garlic and simmer until half it's volume.

Pre-heat oven to 375 ºF.

Halve the sprouts and toss in half the vinegar reduction, coating thoroughly. Lay out face up in a cookie sheet for 20 minutes. after the edges of the leaves start to brown, stir on cookie sheet. Remove when well browned.

Add the bacon and cashews to the rest of the vinegar reduction, and pour over the sprouts, return to oven for 1-2 minutes.

Serve immediately.

Serves 4-6.