1poundBrussel sproutswashed, trimmed and an X cut in the bottom of each sprout
2tablespoonsextra-virgin olive oil
¼cupMaine maple syrup
3slicesbaconchopped into small pieces, about 3 ounces
Sea salt and fresh pepper to taste
Preheat the oven to 400 degrees. Grease a heavy baking dish or sheet pan that will accommodate the sprouts in a single layer. Wash and trim the Brussel sprouts, and with a paring knife cut a small X in the base of each sprout. Allow to dry.
In a large bowl, toss the Brussel sprouts with the olive oil, maple syrup and chopped bacon. Spread in a single layer in the prepared pan.
Roast until the bacon starts to cook, then stir and continue roasting until the bacon is almost done. Remove from the oven and season to taste with sea salt and fresh pepper.
Add the sprouts to an ovenproof pot (one that can be used for serving). Refrigerate for up to 4 days. To serve: Heat in a 400-degree oven until nice and caramelized, about 15 minutes. Makes 6 servings.