Try to have everything ready before you start cooking the bacon. The small pieces cook quickly.

Cook the bacon until it's starting to crisp over medium-high heat.

Turn the heat to low and remove the cooked bits of bacon to a paper towel to drain.

You'll need 3 to 4 tablespoons of drippings, add some olive oil to the pan if it looks like you'll need some.

Add the red pepper flakes to the pan and raise the heat to medium high.

Saute the onions in the bacon drippings until they begin to soften.

Return the bacon to the pan, add the Brussels sprouts and stir well to coat with the drippings.

Season with salt and pepper.

Transfer everything to a baking dish and place in the oven.

Roast them in the oven until they start to turn crispy brown, giving them a good shake every now and then.

The sprouts are done when they're fork tender. It can take anywhere from 20-40 minutes for the brussels sprouts to cook through, depending on their size and how dense they are. They should be tender with some crunchy bits.

Remove from the oven, adjust the salt and pepper as you like and drizzle with a little balsamic vinegar.