Ingredients:

  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp balsamic glaze
  • 2 strips thick-cut bacon, diced and crisped
  • 1 tsp maple syrup
  • 1/4 cup shaved Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside to preheat.
  2. Trim the tough woody ends off the Brussels sprouts and slice them in half vertically. In a large mixing bowl, toss the sprouts with olive oil, salt, and pepper until thoroughly coated.
  3. Carefully remove the hot baking sheet from the oven. Arrange the sprouts cut-side down in a single layer, ensuring at least a half-inch of space between each sprout.
  4. Roast for 20–25 minutes without flipping. The sprouts are finished when the outer leaves are charred and the bottoms are a deep mahogany brown.
  5. Transfer the hot sprouts to a clean bowl and drizzle with balsamic glaze, crisped bacon, and maple syrup. Toss gently to combine and top with shaved Parmesan cheese.