Ingredients:

  • 1 pound (450 grams) Brussels Sprouts, trimmed and halved lengthwise
  • 6 slices (170 grams) Thick-Cut Smoked Bacon, diced
  • 1 tablespoon (15 ml) Extra Virgin Olive Oil
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons (30 ml) Pure Maple Syrup
  • 1 tablespoon (15 ml) Balsamic Vinegar

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup (optional).
  2. Place the diced bacon in a cold frying pan over medium heat. Cook slowly until the bacon is crispy and the fat is fully rendered (about 8–10 minutes).
  3. Use a slotted spoon to transfer the crispy bacon bits to a small bowl and set aside. Crucially, reserve 2 tablespoons of the rendered bacon fat in the skillet; discard any excess fat.
  4. Place the halved Brussels sprouts into a large mixing bowl. Pour the reserved warm bacon fat and the 1 tablespoon of olive oil over the sprouts. Toss well to coat evenly.
  5. Sprinkle the sprouts with salt and pepper. Toss again. Be mindful of salt, as the bacon is already salty.
  6. Transfer the sprouts to the prepared baking sheet, ensuring they are cut-side down and spread in a single layer. Do not overcrowd the pan.
  7. Roast for 15 minutes. Remove the pan, toss the sprouts thoroughly, and return to the oven for another 5–10 minutes, or until the sprouts are deeply golden brown and tender-crisp.
  8. While the sprouts finish roasting, gently combine the maple syrup and balsamic vinegar in a small bowl or jug to create the glaze.
  9. Remove the roasted sprouts from the oven. Immediately return them to the large mixing bowl. Drizzle the maple-balsamic glaze over the hot sprouts.
  10. Add the reserved crispy bacon bits back into the bowl. Toss quickly until everything is glossy and evenly coated. Serve immediately while hot.