Maple-Balsamic Roasted Brussels Sprouts with Bacon

Ingredients

• 1,5 lb Brussels sprouts
• 4 slices thick-cut bacon
• 2 tbsp extra-virgin olive oil
• 2 unit garlic cloves, minced
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 2 tbsp toasted pecans, chopped
• 0,75 tsp kosher salt
• 0,5 tsp black pepper

Instructions

1. 1

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

2. 2

   Trim 1.5 lb (680 g) Brussels sprouts, removing any yellow outer leaves, and halve lengthwise through the root.

3. 3

   In a large bowl, toss the sprouts with 2 tbsp extra-virgin olive oil, 3/4 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

4. 4

   Dice 4 slices thick-cut bacon into 1/4-inch (6 mm) lardons and scatter over the sprouts along with 2 minced garlic cloves.

5. 5

   Carefully remove the hot baking sheet, tip the sprouts on cut-side down in a single layer, and roast for 20 minutes until deeply caramelized underneath.

6. 6

   Meanwhile, whisk together 2 tbsp balsamic vinegar, 1 tbsp pure maple syrup, and 1 tsp Dijon mustard in a small bowl.

7. 7

   Remove the pan from the oven, drizzle the glaze over the sprouts, and toss quickly to coat.

8. 8

   Return to the oven for 4-5 more minutes, until the glaze clings and the bacon is crisp.

9. 9

   Transfer to a serving platter, scatter with 2 tbsp toasted chopped pecans, and finish with a pinch of flaky salt.