We had a late Thanksgiving dinner as my daughter arrived home from London England. This dish was so nice served alongside the smoked turkey. The sweet salty flavour was a big hit with everyone.



6 slices bacon
2 pounds brussels sprouts, (stem and ragged outer leaves removed)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2-1/2 tablespoons balsamic vinegar
¼ cup maple syrup

Preheat oven to 425 degrees. Line a baking sheet with heavy duty aluminum foil.
Par boil brussel spouts 5 minutes and plunge into ice water.
Fry bacon until crisp, save bacon fat and pour over brussel sprouts.
Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped bacon. Serve hot or warm. (I added some sweet potato I had left over for colour contrast)

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