Maple Bacon Roasted Brussels Sprouts

FOR SERVING

FOR THE MAPLE GLAZE

Steps

1. Step 1

   Position a rack in the lower third of the oven and preheat to 450°F (230°C). Put a large rimmed sheet pan on the rack to heat for at least 10 minutes — a screaming-hot pan is what gives the sprouts their sear.

   • 1 ½ lbBrussels sprouts, trimmed and halved

2. Step 2

   Trim the stem ends of the Brussels sprouts and halve them lengthwise through the core. Pull off any loose, yellowed outer leaves and reserve them; they'll crisp into chips. Rinse and dry the sprouts very thoroughly with a kitchen towel or salad spinner — any water left on them will steam instead of roast, which is the single most common way this dish goes wrong.

   • 1 ½ lbBrussels sprouts, trimmed and halved

3. Step 3

   In a small bowl, whisk the maple syrup, Dijon mustard, and apple cider vinegar until smooth. Set aside.

   • 2 tbsppure maple syrup
   • 1 tbspDijon mustard
   • 1 tbspapple cider vinegar

4. Step 4

   Carefully pull the hot sheet pan from the oven and scatter the bacon pieces across it in a single layer. Return to the oven and cook until the bacon is browned and the fat has rendered, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the rendered fat on the pan.

   • 6 slicesthick-cut bacon, cut crosswise into 1/2-inch pieces

5. Step 5

   Add the halved sprouts and the reserved loose leaves to the hot pan with the bacon fat. Drizzle with the olive oil, then sprinkle with the kosher salt and black pepper. Toss quickly to coat, then spread everything into a single layer with the cut sides facing down. Roast without stirring for 15 minutes, until the cut sides are deeply browned and the loose leaves are crisp.

   • 1 ½ lbBrussels sprouts, trimmed and halved
   • 6 slicesthick-cut bacon, cut crosswise into 1/2-inch pieces
   • 1 tbspextra-virgin olive oil
   • ¾ tspkosher salt
   • ½ tspfreshly ground black pepper

6. Step 6

   Remove the pan from the oven, drizzle the maple glaze evenly over the sprouts, and scatter the reserved bacon back on top. Toss gently to coat, then return to the oven and roast 5 to 7 minutes more, until the glaze is bubbling and caramelized at the edges and the sprouts are tender when pierced with a knife. Watch closely — the sugars in the maple can go from lacquered to burnt in under a minute.

   • 1 ½ lbBrussels sprouts, trimmed and halved
   • 6 slicesthick-cut bacon, cut crosswise into 1/2-inch pieces

7. Step 7

   Transfer to a serving platter, scraping up any sticky glaze from the pan. Scatter the toasted pecans over the top. Taste and adjust — a pinch more salt if it needs lift, a few drops of vinegar if it's too sweet, or a grind of pepper for heat. Serve hot; these are best straight from the oven, though they'll hold for 20 minutes on a warm platter.

   • ⅓ cuptoasted pecans, roughly chopped
   • ¾ tspkosher salt
   • 1 tbspapple cider vinegar
   • ½ tspfreshly ground black pepper