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Preheat oven to 400º F. Cut large Brussels sprouts into lengthwise quarters or cut small sprouts in half. In a large bowl, toss together sprouts, 1 tablespoon vinegar and the oil until sprouts are lightly coated. Sprinkle with pepper and salt; toss to coat.
Place Brussels sprouts in a single layer on a baking sheet. Roast for 20 to 30 minutes or until brown and tender, turning sprouts every 10 minutes.
Transfer Brussels sprouts to a large bowl. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with bacon. If desired, garnish with lemon zest.