Maple-Balsamic Roasted Brussels Sprouts with Bacon

Preheat oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat up.

Trim the stems from 1.5 lbs (680 g) Brussels sprouts and halve them lengthwise, keeping the loose outer leaves (they crisp up beautifully).

Dice 4 slices thick-cut bacon into 1/2-inch pieces. In a cold skillet over medium heat, render the bacon 6-8 minutes until crisp and golden. Remove bacon with a slotted spoon, reserving 2 tbsp of the rendered fat.

In a large bowl, toss the sprouts with the reserved bacon fat, 2 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper.

Carefully spread the sprouts cut-side down on the hot baking sheet in a single layer: the sizzle on contact is what creates deep caramelization.

Roast 20-25 minutes, without stirring, until the cut sides are deeply browned and the leaves are crispy.

Meanwhile, simmer 3 tbsp balsamic vinegar and 2 tbsp pure maple syrup in a small saucepan over medium heat for 3-4 minutes until reduced by half and syrupy.

Transfer roasted sprouts to a serving bowl, scatter the crisped bacon over top, and drizzle generously with the maple-balsamic glaze.

Finish with 2 tbsp toasted pecans, roughly chopped, and 1 tbsp chopped fresh thyme.

Serve immediately while the leaves are still crackling.