To make the Balsamic Reduction, bring Balsamic Vinegar to a simmer in a small saucepan. Reduce heat to low and simmer for 20-25 minutes, or until reduced to a syrupy consistency. Set aside.
Preheat oven to 400°F (200°C).
In a large bowl, toss Brussels Sprouts with Extra Virgin Olive Oil, Fleur de Sel, Black Pepper, Garlic, and Thyme.
Spread Brussels Sprouts in a single layer on a baking sheet.
Scatter Bacon lardons over the Brussels Sprouts.
Roast for 25-30 minutes, or until Brussels Sprouts are tender and bacon is crispy, flipping halfway through.
Remove from oven and drizzle with Balsamic Reduction.
