Ingredients:

  • 1.5 lbs Brussels sprouts, trimmed and halved (680g)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 6 slices bacon, cut into 1/2-inch pieces
  • 2 tablespoons butter (28g)
  • 1/4 cup maple syrup (60 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper.
  2. Spread sprouts in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and slightly browned. Look for crispy edges.
  3. While sprouts are roasting, cook bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on paper towels to drain, reserving bacon fat in the skillet.
  4. Add butter to the skillet with the reserved bacon fat. Once melted, whisk in maple syrup, apple cider vinegar, Dijon mustard, and red pepper flakes (if using). Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
  5. Add the roasted Brussels sprouts to the skillet and toss to coat evenly with the glaze. Stir in the crispy bacon. Serve immediately.