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Roasted Brussels Sprouts with Bacon and Maple

Roasted Brussels Sprouts with Bacon and Maple

Boiled grey sprouts gave this vegetable its reputation — roasted in bacon fat with a late maple glaze, the edges crisp instead of steaming.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

Sprouts and bacon
  • 1 1/2 lb Brussels sprouts trimmed and halved
  • 6 slices thick-cut bacon chopped
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Glaze
  • 3 tbsp pure maple syrup

Method
 

  1. Heat the oven: Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Crisp the bacon: Cook the chopped bacon in a large skillet over medium heat, 8 to 10 minutes, until crisp. Lift it out with a slotted spoon and leave the rendered fat in the pan.
  3. Toss the sprouts: Toss the halved sprouts with the olive oil, about 2 tablespoons of the bacon fat, salt, and pepper on the baking sheet. Spread them in a single layer, cut-side down, with space between them.
  4. Roast the first round: Roast for 20 minutes, until the cut sides are deeply browned and the centers pierce easily with a fork.
  5. Glaze and finish: Drizzle the maple syrup over the sprouts, scatter the crisp bacon on top, and return the pan to the oven for 5 to 8 minutes more, until the glaze is bubbling and the edges are caramelized. Watch closely during the last few minutes — maple syrup goes from caramelized to burnt fast.
  6. Serve hot: Serve straight from the pan, while the edges are still crisp.