Ingredients:

  • lbs (680 g) Brussels Sprouts, trimmed and halved
  • strips Thick-Cut Smoked Bacon, chopped into small lardons
  • /2 cup (60 g) Pecan Halves
  • Tbsp (30 ml) Extra Virgin Olive Oil
  • tsp Kosher Salt
  • /2 tsp Freshly Ground Black Pepper
  • Tbsp (45 ml) Grade A Dark Maple Syrup
  • /4 cup (60 ml) Good Quality Balsamic Vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). Halve all Brussels sprouts.
  2. Cook chopped bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and reserve on paper towels; reserve the rendered fat in the pan.
  3. Add pecans to the same skillet with the bacon fat (or a touch of oil if needed). Toast lightly for 2–3 minutes until fragrant. Remove and set aside with the bacon.
  4. In a large bowl, toss the halved sprouts with about 1 tablespoon of the reserved bacon fat, olive oil, salt, and pepper. Spread in a single layer on a large rimmed baking sheet (ensure they are not crowded).
  5. Roast for 15 minutes.
  6. Remove sprouts from the oven, toss gently, and scatter the cooked bacon back over them. Return to the oven for another 10–12 minutes until tender-crisp and nicely charred.
  7. While the sprouts finish, combine maple syrup and balsamic vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 4–6 minutes, stirring occasionally, until the liquid has reduced by about half and lightly coats the back of a spoon.
  8. Transfer the roasted sprouts and bacon to a serving platter. Drizzle generously with the warm balsamic glaze.
  9. Sprinkle with toasted pecans immediately before serving.