Brussels Sprouts Recipe

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.

2. Trim the ends of Brussels sprouts and remove any loose outer leaves. If large, halve them. Mince the garlic.

3. In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and black pepper until evenly coated.

4. Spread sprouts in a single layer on the prepared baking sheet. Roast for 18–22 minutes, shaking the pan halfway through for even browning.

5. Meanwhile, cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble.

6. Make the aigre-doux glaze by simmering honey with red wine vinegar for 2–3 minutes until slightly thickened.

7. Remove the sprouts from the oven. Return them to the bowl, add the crumbled bacon and grated Parmesan, and drizzle with the glaze. Toss to coat evenly.