Roasted Brussels Sprouts with Bacon-Walnut Vinaigrette

• 1½ lb (750 g) brussels sprouts
• 2 tbsp olive oil

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Using a paring knife, trim off the base of each brussels sprout, then cut lengthwise into quarters. Place the sprout quarters in a bowl, add the oil and a