Roasted Brussels Sprouts with California Grapes and Bacon | PrimalGourmet

Ingredients

• 2 pounds Brussels sprouts (sliced in half and stems trimmed)
• 1 cup Red California Grapes
• 4 strips thick-cut bacon (thinly sliced)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• ¼ teaspoon freshly-cracked black pepper
• 1/3 cup roughly chopped raw (unsalted pecans, substitute walnuts)
• ¼ cup thinly shaved Parmigiano Reggiano (plus more as desired)
• 2 tablespoons balsamic glaze (plus more as desired)