1 lb. Brussel Sprouts
2 ½ T. Olive Oil
5 slices Bacon, chopped (we used our Pepper crusted)
3 T. Apricot Jam
1 ½ T. Apple Cider Vinegar
Preheat oven to 425*. Wash, cut off stems and quarter the brussel sprouts. In a bowl combine the olive oil with salt and pepper. Toss with the prepared brussel sprouts to coat. Spread them on a large, rimmed baking sheet. Roast in oven for 25-30 minutes, stirring half way through baking time.
Meanwhile, in a large skillet, cook the chopped bacon over medium flame until crispy. Drain the fat, and discard. On low heat, add the apricot jam and apple cider vinegar. Allow to simmer until the brussel sprouts are finished roasting.
Transfer the brussel sprouts to a heat proof serving dish, top with the bacon jam and stir to combine and serve!