Ingredients:

  • 2 pounds Brussels Sprouts, trimmed and halved lengthwise
  • 1/4 cup Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 6 ounces Thick-Cut Smoked Bacon, diced into 1/2-inch pieces
  • 1/2 cup Pecan Halves, roughly chopped
  • 1/4 cup Apple Cider Vinegar
  • 1/3 cup Pure Maple Syrup (Grade A Dark)
  • 1 teaspoon Dijon Mustard

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the trimmed sprouts with 1/4 cup (60 ml) of olive oil, salt, and pepper. Ensure they are evenly coated.
  3. Spread the sprouts cut-side down on the prepared baking sheet. Ensure they are in a single layer (do not overcrowd). Roast for 15 minutes.
  4. After 15 minutes of roasting, scatter the pecans over the sprouts. Continue roasting for 5 minutes, until the sprouts are tender and slightly charred, and the pecans are fragrant and toasted. Remove from the oven.
  5. While the sprouts are roasting, heat a large skillet over medium heat. Add the diced bacon and cook slowly, stirring occasionally, until deeply crisp and all fat is rendered (8–10 minutes).
  6. Using a slotted spoon, remove the crispy bacon bits and set them aside on a plate lined with a paper towel. Keep the rendered bacon fat (about 2–3 tablespoons) in the skillet.
  7. Place the skillet back over medium-low heat. Whisk the Dijon mustard into the warm bacon fat.
  8. Slowly whisk in the apple cider vinegar, followed by the maple syrup. Whisk vigorously for about 30–60 seconds until the mixture thickens slightly into a glossy vinaigrette. Remove from heat immediately.
  9. Transfer the hot roasted sprouts and pecans to the large mixing bowl.
  10. Pour the warm Maple-Bacon Vinaigrette over the sprouts and toss gently but thoroughly to coat every piece.
  11. Transfer the glazed sprouts to a serving platter. Sprinkle generously with the reserved crispy bacon bits. Serve immediately while hot.