Prep: Preheat oven to 350 degrees. Rinse off the Brussels sprouts and remove the thick outer leaves and discard. Using a sharp chef's or paring knife, cut off the bottom stem of the Brussels sprouts.

Brush the bottom of the skillet with two tablespoons of olive oil.

Wrap each Brussels sprout with a strip of thick-cut bacon.

Arrange the bacon-wrapped Brussel sprout in the skillet until you can't fit anymore.

Brush the tops of the Brussels sprouts with balsamic vinegar.

Place the skillet on the middle rack of a 350-degree preheated oven.

Cook for forty-five (45) minutes.

After forty minutes, open the oven, pull out the middle rack, and top the bacon-wrapped Brussels sprouts with grated sharp white cheddar cheese.

Close the oven and cook for five minutes or until the cheese is melted and golden brown on top.

Remove from the oven and let the appetizers cool until they are safe enough to handle. Transfer to a serving tray or platter.

Serve.