Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Place the Brussels sprouts and diced bacon on the baking sheet, spread around with coconut oil, in a single layer.

Place them on the middle rack of the oven. Roast the dish for 30-35 minutes, or until the Brussels are cooked through and crispy.

Meanwhile, add the balsamic vinegar to a pot over high heat on the stove.

Boil the vinegar until it reduces to about 2-3 Tablespoons. You'll know its done when it turns into a syrupy consistency and easily coats the back of a spoon. Be careful, this mixture can burn fast and you won't be able to use it so watch it closely as it cooks.