Ingredients:

  • 2 lbs Brussels Sprouts, trimmed and halved
  • 6 oz Smoked Bacon, thick-cut, diced small
  • 1/2 cup Pecans, halves or pieces
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup Pure Maple Syrup (Grade A or B)
  • 2 tbsp Balsamic Vinegar (Good quality)
  • 1 tbsp Unsalted Butter, cut into small cubes

Instructions:

  1. Preheat the oven to a blistering 400°F (200°C). Trim the woody ends off the sprouts and cut them in half lengthwise. If large, quarter them to ensure even cooking.
  2. Toast the Pecans: Spread the pecans on a small, dry baking sheet. Toast for 5-7 minutes alongside the preheating oven until fragrant. Remove immediately and set aside.
  3. Render the Bacon: Spread the diced bacon onto the large sheet pan. Place the pan in the preheated oven for 5-7 minutes, stirring once, until the fat has rendered and the bacon is halfway crispy. Carefully remove the pan and drain 1-2 tablespoons of the rendered bacon fat.
  4. Toss and Roast: Add the halved Brussels sprouts to the sheet pan, mixing them with the partially cooked bacon and rendered fat. Drizzle with 2 tablespoons of olive oil. Season generously with salt and pepper. Toss well and spread the sprouts into a single, uncrowded layer, ensuring the cut sides are touching the pan. Return the pan to the oven and roast for 15-20 minutes, stirring halfway through, until the sprouts are deeply caramelized and crispy on the edges.
  5. Prepare the Glaze: While the sprouts finish roasting, combine the maple syrup and balsamic vinegar in a small saucepan. Bring to a gentle simmer over medium heat for 2 minutes, stirring occasionally. Remove the pan from the heat and whisk in the cubed butter until smooth and glossy.
  6. Glaze and Serve: Remove the sheet pan from the oven. Drizzle about 3/4 of the maple-balsamic glaze over the hot sprouts and bacon. Toss gently but quickly to coat. Transfer the sprouts to a warm serving platter, scatter the toasted pecans over the top, and drizzle the remaining glaze before serving immediately.