Maple Glazed Brussels Recipe

Prepare and bake bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. In a small bowl, mix brown sugar, maple syrup, and black pepper to form a sticky paste. Brush or spoon the mixture onto both sides of each bacon slice (some will drip). Arrange bacon in a single layer on the rack.

Bake for 12–18 minutes, depending on thickness, until edges are crisp and sugar is caramelized. Watch closely so sugar doesn't burn. Remove from oven and transfer bacon to a cutting board. Once slightly cooled, chop into 1-inch pieces. Reserve any rendered bacon fat for roasting the Brussels if desired (about 1–2 tbsp).

Prepare sprouts

While bacon bakes, trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Halve larger sprouts so halves are roughly uniform in size; leave small ones whole.

Toss the halved Brussels sprouts with olive oil, kosher salt and 1/2 tsp freshly ground black pepper (use reserved bacon fat in place of some or all of the olive oil if using). Arrange cut side down on a rimmed baking sheet or in an ovenproof skillet in a single layer.

Roast in the same 400°F (200°C) oven (you can roast at the same time as the bacon if you have room; rotate sheets if needed) for 18–22 minutes, until deep golden-brown on the cut sides and tender when pierced with a knife. Shake the pan or stir once halfway through to promote even browning.

Make glaze

While the sprouts finish roasting, heat a small saucepan over medium heat. Add the maple syrup and butter and bring to a gentle simmer, stirring until butter melts. Stir in apple cider vinegar, Dijon mustard, minced garlic, and red pepper flakes. Simmer gently 2–3 minutes until slightly thickened. Taste and add salt to taste (start with a pinch). Remove from heat.

If glaze becomes too thick as it cools, warm briefly before using. The glaze should coat the back of a spoon.

Place roasted Brussels sprouts in a large bowl or leave on the warm baking sheet. Drizzle 2–3 tablespoons of the warm maple glaze over the sprouts and toss gently to coat. Add chopped candied bacon and toss again to distribute. Taste and add additional glaze if you prefer a sweeter finish.

Transfer to a serving platter. Sprinkle toasted sliced almonds over top if using, and finish with a quick squeeze (about 1/2 tsp) of fresh lemon juice to brighten flavors. Serve warm.