Maple-Balsamic Roasted Brussels Sprouts with Bacon and Parmesan

Ingredients

• 1,5 lb Brussels sprouts
• 4 slice thick-cut bacon
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1,5 tbsp pure maple syrup
• 1 unit garlic clove, minced
• 0,33 cup Parmesan, freshly grated
• 1 tbsp fresh thyme, chopped
• 0,5 tsp salt
• 0,25 tsp black pepper

Instructions

1. 1

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

2. 2

   Trim the stems and halve 1.5 lbs (680 g) Brussels sprouts lengthwise, discarding any loose yellow leaves.

3. 3

   Dice 4 slices of thick-cut bacon into 1/2-inch pieces and cook in a cold skillet over medium heat for 6-7 minutes, until the fat renders and the bacon turns golden but not fully crisp.

4. 4

   Toss the sprouts in a large bowl with 2 tbsp extra-virgin olive oil, the rendered bacon and its fat, 1/2 tsp salt and 1/4 tsp black pepper.

5. 5

   Carefully spread the sprouts cut-side down on the preheated pan : you should hear a sizzle : and roast for 20-22 minutes, until deeply caramelized and crispy at the edges.

6. 6

   Meanwhile, whisk together 2 tbsp balsamic vinegar, 1.5 tbsp maple syrup and 1 minced garlic clove in a small bowl.

7. 7

   Remove the pan from the oven and immediately drizzle the maple-balsamic mixture over the hot sprouts, tossing to coat.

8. 8

   Return to the oven for 2 more minutes so the glaze clings and thickens.

9. 9

   Transfer to a serving platter, shower with 1/3 cup (30 g) freshly grated Parmesan and 1 tbsp chopped fresh thyme.

10. 10

    Finish with flaky salt and serve while the edges are still shatteringly crisp.