Preheat oven to 425 degrees.

Coat cut brussel sprouts and butternut squash in coconut oil.

Toss with salt and pepper.

Spread out on two lined sheet pans.

Toss in the bacon if desired. 2 pieces if using in half the batch or 4 pieces if using in the whole batch.

Roast in the oven for 20 minutes.

While the vegetables are roasting, in a small sauce pan over medium heat add balsamic vinegar.

Stir every couple of minutes until slightly coating a spoon, about 15-20 minutes.

The mixture will thicken more off the heat. Be careful because it can go from done to burnt in seconds-believe me I know.

Toss the vegetables and roast for another 5 minutes until tender and crisp.

Once the vegetables are done add them to the serving dish and drizzle with balsamic reduction.

Serve warm.

Keep leftovers in an airtight container in the fridge for up to one week.