Ingredients:

  • 5 lbs (680 g) Fresh Brussels Sprouts, trimmed and halved
  • 3 Tbsp (45 mL) Olive Oil (or Avocado Oil)
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup (60 mL) Pure Maple Syrup (Grade A Dark)
  • 3 Tbsp (45 mL) Aged Balsamic Vinegar
  • 1 tsp Soy Sauce (or Worcestershire Sauce)
  • 4 slices Bacon or Pancetta, cooked until crispy and crumbled (optional)

Instructions:

  1. Preheat your oven to a fiery 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easier clean-up (optional).
  2. Ensure the Brussels sprouts are thoroughly washed and pat-dried completely. Trim the ends and slice them vertically down the middle.
  3. In a mixing bowl, toss the halved sprouts with the 3 Tbsp of olive oil, salt, and pepper until evenly coated.
  4. Arrange the sprouts on the prepared baking sheet, ensuring they are cut-side down and in a single layer. Do not crowd the pan; use two sheets if necessary. Roast for 15 minutes.
  5. Gently toss the sprouts and return them to the oven for another 8–10 minutes, or until deeply browned, tender on the inside, and crispy on the edges.
  6. While the sprouts are finishing their roast, combine the maple syrup, balsamic vinegar, and soy sauce (or Worcestershire) in a small saucepan.
  7. Bring the mixture to a gentle simmer over medium heat. Let it bubble gently for 3–5 minutes, stirring occasionally, until the glaze has thickened slightly (reduced by about a third). Remove from heat immediately.
  8. Once the sprouts are perfectly crispy, immediately transfer them to a large mixing bowl. Drizzle about two-thirds of the warm glaze over the sprouts and toss gently to coat.
  9. Transfer the glazed sprouts to a serving platter. Drizzle with the remaining glaze, sprinkle generously with the crumbled crispy bacon/pancetta, and serve immediately.