Bacon Roasted Brussel Sprouts

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¼ cup California Olive Ranch extra virgin olive oil
6 slices Snake River Farms Hardwood Smoked Bacon, cooked, cooled and cut into ¼ inch slices
1 lb brussel sprouts, stalk removed, cut in half and then sliced thinly
4 cloves garlic, peeled and “smashed”
1 cup red potatoes, small diced
¼ cup balsamic vinegar
2 Tbs Italian parsley minced
Pinch Kosher salt
Pinch fresh ground black pepper

Preheat oven to 400 ‘f. Place heavy roasting pan into oven for 15 mins prior to cooking. Remove heated roasting pan from oven; add a ring of California Olive Ranch extra virgin olive oil to pan; add garlic and cooked bacon and mix well. Add potatoes and sprouts, season with salt and pepper. Put into oven and roast for 15-18 mins. Once sprouts are caramelized and potatoes tender, remove from oven and stir in balsamic vinegar.
To serve, remove twine and herbs from roast and slice into ¾ inch wide strips. Transfer to serving platter, and surround with roasted sprouts, placing some atop carved meat. Pour reserve juices over tenderloin, and garnish with fresh parsley.