Serves 4-6 people
1 lb Brussels sprouts
1/3 lb thick cut bacon
1 medium shallot (diced)
1 clove garlic
1/2 cup (ish) of pure maple syrup (not pancake kind)
Olive oil
Salt
Pepper
Balsamic glaze for finishing as desired
Optional seasonings: mustard powder, garlic powder, onion powder
Preheat oven to 450
1 - Trim stems and cut Brussels sprouts in half lengthwise
2 - steam sprouts in microwave safe bowl (covered) with 1 tbsp of water for about 3 minutes or until bright green
3 - toss steamed sprouts with olive oil, salt, pepper, and any other desired seasonings until coated and arrange cut-side down on baking sheet (DO NOT OVERCROWD the pan. If you do, the sprouts will steam instead of roast and it will be impossible to get them crispy. Roast in 2 batches if necessary)
4 - roast on middle rack in preheated oven for approx 20 minutes. The outer leaves should be crispy but not burned, and the cut sides should be browned
5 - while sprouts roast, chop bacon into bite size pieces and pan fry as desired. Place bacon on paper towels to drain grease. Drain most of the grease, but keep a tbsp or so in pan to sauté the shallot in
6 - in same pan used for bacon, sauté shallot until almost translucent (approx 3-5 min on low/med heat) Add garlic in last 30 seconds or so of cooking until garlic is fragrant.
7 - lower heat to low (2/3 out of 10) and add bacon back in with garlic and shallot. Add approx 1/4 cup of maple syrup or enough to coat and cook on low until thickened and sticky. Remove bacon shallot garlic mixture to bowl.
8 - in a clean mixing bowl, whisk together approximately 1/4 cup maple syrup and 1/4 cup olive oil and salt and pepper to taste
9 - once sprouts are done in oven, add them to prepared bowl and toss to coat in dressing. Then add coated sprouts back to pan used for bacon, and add the bacon shallot mixture and toss to combine until bacon is well distributed throughout
10 - serve up and finish with balsamic glaze drizzle and flaky salt. Enjoy!
