brussels sprouts recipe

Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved
• 6 slices bacon, diced
• 2 tbsp olive oil
• 1/2 cup balsamic vinegar
• 2 tbsp maple syrup
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and browned, flipping halfway through.
5. While Brussels sprouts are roasting, cook bacon in a skillet over medium heat until crispy.
6. In a small saucepan, combine balsamic vinegar and maple syrup. Bring to a simmer over medium heat.
7. Cook for 5-7 minutes, or until reduced by half and slightly thickened.
8. Remove Brussels sprouts from oven. Add cooked bacon and balsamic glaze to the Brussels sprouts. Toss to coat.
9. Season with red pepper flakes (if using) and additional salt and pepper to taste.

Notes

• For best results, use fresh Brussels sprouts. Avoid frozen sprouts as they tend to be waterlogged.
• To achieve extra crispy Brussels sprouts, pat them dry with a paper towel before roasting.
• If you don't have bacon, you can substitute with pancetta or prosciutto.
• Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a drizzle of olive oil.