Ingredients
● 1 lb Brussels sprouts, trimmed and halved
● 4 oz thick-cut bacon lardons (or diced bacon)
● ¼ cup sliced almonds, toasted
● 1 tablespoon olive oil
● 2 tablespoons maple syrup
● 1 tablespoon balsamic vinegar
● ½ teaspoon salt
● ½ teaspoon black pepper
● ¼ teaspoon red pepper flakes (optional)
Instructions
I. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
II. In a large skillet, cook the bacon lardons over medium heat until crispy. Remove with a slotted spoon and drain on paper towels.
III. In the same skillet, add the Brussels sprouts and olive oil, tossing to coat in the bacon drippings. Cook for 5 minutes, until lightly browned.
IV. Transfer Brussels sprouts to the prepared baking sheet. Roast in the oven for 15-20 minutes, stirring once, until tender and caramelized.
V. In a small bowl, whisk together maple syrup and balsamic vinegar. Drizzle over the roasted Brussels sprouts and toss to coat.
VI. Add the crispy bacon and toasted almonds, then season with salt, black pepper, and red pepper flakes (if using).