Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 6 oz (170g) thick-cut bacon, diced
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1/2 cup (50g) pecan halves
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup (or honey)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). Trim and halve (or quarter) the Brussels sprouts.
  2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.
  3. Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl. Spread evenly on the baking sheet and roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
  4. While Brussels sprouts are roasting, toast pecan halves in a small saucepan over medium-low heat until fragrant and lightly browned, about 5-7 minutes, stirring frequently. Remove from heat and set aside.
  5. In the same skillet (after removing bacon), whisk together balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Bring to a simmer over medium heat and cook until slightly thickened, about 3-5 minutes.
  6. Add the roasted Brussels sprouts and cooked bacon to the skillet with the balsamic glaze. Toss to coat evenly. Transfer to a serving dish and sprinkle with toasted pecans. Serve immediately.