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Ingredients
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Main ingredients
Method
Preparation
- 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.