Ingredients:

  • 24 large uniform Brussels sprouts (approx. 1 lb / 450g)
  • 12 slices center-cut bacon (approx. 12 oz / 340g)
  • 2 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 tbsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika

Instructions:

  1. Bring a large pot of water to a rolling boil and add 1 tablespoon of Kosher salt. Trim the stems of the Brussels sprouts and remove any loose outer leaves.
  2. Add the sprouts to the boiling water and par-blanch for exactly 3 minutes. Immediately drain and plunge into an ice bath to stop the cooking process. Pat dry thoroughly.
  3. Preheat your oven to 425°F (220°C). Place a stainless steel wire cooling rack inside a large rimmed baking sheet.
  4. Slice each bacon strip in half crosswise. Wrap one half-strip tightly around the center of each sprout, ensuring the ends overlap slightly. Secure through the middle with a toothpick.
  5. In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, black pepper, and smoked paprika to create the glaze.
  6. Place the sprouts on the wire rack. Roast for 15–18 minutes until the bacon starts to brown and the fat begins to render.
  7. Remove from the oven and use a silicone pastry brush to apply the glaze generously over the bacon. Return to the oven for an additional 5-7 minutes until the bacon is shattering-crisp and mahogany in color.