From Simply Gluten Free magazine, September-October 2016
6 ounces bacon, diced small
2 pounds Brussels sprouts, trimmed and halved
1/2 teaspoon kosher or fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/3 cup pine nuts
1/2 cup dried golden raisins
3 tablespoons shaved Parmesan cheese
Preheat the oven to 350°
In an oven safe 12-inch skillet over medium heat, cook the bacon until crisp. Transfer the bacon with a slotted spoon to a paper towel lined plate. Reserve the bacon drippings in the skillet. Add the Brussels sprouts to the skillet, season with salt and pepper, and cook, tossing occasionally, until they start to brown. Remove from the heat and stir in the olive oil and balsamic vinegar.
Place the skillet in the oven and cook for 15 minutes, tossing at least once. Increase the oven temperature to 400°F, stir in the pine nuts, and cook for an additional 10 minutes. Remove from the oven and stir in the reserved bacon, golden raisins, and cheese. Serve warm.