Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup
 Crispy, savory, and a little sweet, these roasted Brussels sprouts with bacon, pecans, and maple syrup make a special addition to any meal! Ingredients ½ cup pecans 6 slices bacon 2 pounds Brussels sprouts, halved (stem and ragged outer leaves removed) 3 tablespoons extra virgin olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2½ tablespoons balsamic vinegar 1 tablespoon maple syrup ½ cup pecans 6 slices bacon 2 pounds Brussels sprouts, halved (stem and ragged outer leaves removed) 3 tablespoons extra virgin olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2½ tablespoons balsamic vinegar 1 tablespoon maple syrup Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Transfer the pecans to a cutting board and coarsely chop. Set aside. Increase the oven temperature to 400°F. Lay the bacon strips flat on the same foil-lined baking sheet, leaving space between them to avoid overlapping. Bake for 14 to 20 minutes, rotating the pan halfway through, until the bacon is crisp (cooking time will depend on the thickness of the bacon). Transfer the bacon to a paper towel-lined plate, pour the rendered fat into a small dish, and discard the foil. Once the bacon is cool, roughly chop. Increase the oven temperature to 425°F and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the Brussels sprouts directly on the baking sheet with the rendered bacon fat, olive oil, salt, and pepper. Roast, stirring midway through with the spatula to ensure even browning, until the Brussels sprouts are tender and caramelized, about 20 minutes. Add the balsamic vinegar and maple syrup, and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Just before serving, top with the chopped pecans and bacon. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Transfer the pecans to a cutting board and coarsely chop. Set aside. Increase the oven temperature to 400°F. Lay the bacon strips flat on the same foil-lined baking sheet, leaving space between them to avoid overlapping. Bake for 14 to 20 minutes, rotating the pan halfway through, until the bacon is crisp (cooking time will depend on the thickness of the bacon). Transfer the bacon to a paper towel-lined plate, pour the rendered fat into a small dish, and discard the foil. Once the bacon is cool, roughly chop. Increase the oven temperature to 425°F and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the Brussels sprouts directly on the baking sheet with the rendered bacon fat, olive oil, salt, and pepper. Roast, stirring midway through with the spatula to ensure even browning, until the Brussels sprouts are tender and caramelized, about 20 minutes. Add the balsamic vinegar and maple syrup, and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Just before serving, top with the chopped pecans and bacon. Nutrition Information Powered by Per serving (5 servings) Calories: 376 Fat: 29 g Saturated fat: 6 g Carbohydrates: 22 g Sugar: 8 g Fiber: 8 g Protein: 11 g Sodium: 570 mg Cholesterol: 22 mg Per serving (5 servings) Calories: 376 Fat: 29 g Saturated fat: 6 g Carbohydrates: 22 g Sugar: 8 g Fiber: 8 g Protein: 11 g Sodium: 570 mg Cholesterol: 22 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.