Scale

2 pounds fresh Brussels sprouts

8 ounces thick-cut bacon

1/4 cup pure maple syrup

2 tablespoons olive oil

1 teaspoon kosher salt (or to taste)

1/2 teaspoon freshly ground black pepper

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1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

2. Trim the ends of the Brussels sprouts, remove any yellow leaves, and slice them in half. Quarter larger sprouts.

3. Cut the bacon into 1/2- to 1-inch pieces (lardons).

4. In a large bowl, combine Brussels sprouts, bacon, olive oil, salt, and pepper. Toss to coat evenly.

5. Spread the mixture in a single layer on the prepared baking sheet. Do not overcrowd; use two sheets if needed. Arrange sprouts cut-side down.

6. Roast for 20–25 minutes until the sprouts are starting to brown and the bacon is getting crispy.

7. Remove from the oven and drizzle maple syrup evenly over the sprouts and bacon. Toss gently to coat.

8. Return to the oven and roast for another 5–10 minutes until the glaze is bubbling and the sprouts are deep golden brown.

9. Serve warm, directly from the baking sheet or transfer to a serving dish.

Use fresh Brussels sprouts for best texture. Trim and halve up to two days in advance to save prep time.

Don’t overcrowd the pan—space allows for caramelization rather than steaming.

Add a splash of balsamic vinegar or chopped nuts like pecans during the last few minutes for extra flavor.

Reheat leftovers in the oven or air fryer at 375°F to restore crispiness—avoid microwaving if possible.