Ingredients:

  • 1 lb brussels sprouts, trimmed and halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp maple syrup
  • 1 tbsp balsamic glaze
  • 1/4 cup parmesan cheese, freshly grated
  • 4 oz bacon bits, cooked and crumbled

Instructions:

  1. Preheat your oven to 400°F (200°C). Trim the woody stem end off each sprout, remove any yellowed outer leaves, and slice each sprout in half lengthwise.
  2. In a large bowl, toss the halved sprouts with olive oil, salt, and pepper. If using bacon, toss in half of your crumbled bacon now to render extra flavor into the sprouts.
  3. Spread the sprouts on a parchment-lined baking sheet, cut-side down. Roast for 20–25 minutes, shaking the pan or flipping them halfway through until they reach a dark, caramelized mahogany color.
  4. Remove from the oven. While still hot, drizzle with maple syrup or balsamic glaze and toss immediately. Sprinkle with Parmesan cheese and the remaining bacon bits.