Ingredients:
- 5 lbs Brussels Sprouts, trimmed and halved
- 6 oz Thick-Cut Bacon, cut into 1/2-inch pieces
- 2 Tbsp Olive Oil
- 1 tsp Coarse Sea Salt, or to taste
- 1/2 tsp Freshly Ground Black Pepper, or to taste
- 1/2 cup Pecan Halves, roughly chopped
- 1/3 cup Dried Cranberries
- 1/2 cup Balsamic Vinegar
- 1 tsp Honey or Maple Syrup (Optional)
Instructions:
- Preheat the oven to 400°F (200°C). Trim the sprouts and cut them in half vertically. Heat a small, dry skillet over medium heat. Add the chopped pecans and toast for 3–5 minutes, shaking frequently, until fragrant and lightly coloured. Set aside immediately.
- Place the bacon pieces in a large skillet over medium heat. Cook slowly until the bacon is crispy and most of the fat has rendered (about 8–10 minutes). Using a slotted spoon, remove the crispy bacon bits and set them aside. Pour 2 tablespoons (30 ml) of the rendered bacon fat onto the prepared baking sheet.
- In a large mixing bowl, toss the halved sprouts with the 2 tablespoons of olive oil, salt, and pepper. Transfer the seasoned sprouts to the baking sheet, tossing them in the melted bacon fat until fully coated. Arrange the sprouts cut-side down on the sheet.
- Roast the sprouts for 18–25 minutes, stirring once halfway through, until tender-crisp and deeply golden brown and caramelized.
- While the sprouts roast, pour the balsamic vinegar (and optional honey/maple syrup) into a small saucepan. Bring to a gentle simmer over medium-low heat. Reduce the heat and cook gently for 5–10 minutes until the liquid has thickened and coats the back of a spoon (it should reduce by about one-third). Remove from heat.
- Transfer the hot roasted sprouts to a large mixing bowl. Immediately add the reserved crispy bacon, toasted pecans, and dried cranberries. Toss gently. Drizzle 2–3 tablespoons of the prepared balsamic glaze over the mixture and toss lightly. Transfer to a serving platter and finish with a final drizzle of glaze just before serving hot.