Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved
  • 6 oz Thick-Cut Bacon, cut into ½-inch lardons
  • 1 Tbsp Extra Virgin Olive Oil (if needed)
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Pure Maple Syrup

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper (optional).
  2. Place the bacon lardons directly onto the cold baking sheet. Place the sheet in the preheated oven and roast for 8–10 minutes until the fat has rendered out and the bacon is just starting to crisp.
  3. Using a slotted spoon, carefully remove about half of the rendered bacon bits to a small bowl and set aside for garnish.
  4. Add the prepared Brussels sprouts to the sheet pan, tossing them directly in the hot bacon fat left on the pan. Sprinkle with salt and pepper. If the pan seems dry, add the 1 Tbsp of olive oil. Toss well to coat.
  5. Spread the sprouts in a single layer (do not overcrowd). Return to the oven and roast for 20–25 minutes, stirring halfway through, until the sprouts are tender inside and deeply browned/caramelized.
  6. While the sprouts finish roasting, whisk together the balsamic vinegar and maple syrup in the small reserved bowl.
  7. Remove the sprouts from the oven. Drizzle the maple-balsamic glaze evenly over the hot sprouts and toss gently right on the pan.
  8. Immediately transfer the glazed sprouts to a serving dish. Sprinkle with the reserved crispy bacon bits and serve hot.