Maple-Balsamic Roasted Brussels Sprouts with Bacon

Ingredients

• 1,5 lb Brussels sprouts
• 4 slices thick-cut bacon
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp pure maple syrup
• 2 tbsp pecans, toasted and chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 0,5 tsp black pepper

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

   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.

8. 8

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

9. 9

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

10. 10

    Serve immediately while the leaves are still crackling.