Few foods have a worse reputation than Brussels sprouts. This misunderstood vegetable is often considered one of the least tasty side dishes, but this is due to how it is traditionally prepared.
– 12 ounces Brussels sprout– ½ pound fatty, thin-cut smoked bacon– ¼ cup balsamic vinegar– 2 tablespoons maple syrup– Black pepper, to taste– 1 teaspoon Dijon mustard
Ingredient
Direction
Bake at 400 F. Using tin foil and an oven rack, prepare a large roasting tray. Cut Brussels sprouts in half and remove any brown leaves.
1
In a medium saucepan, boil salted water for two minutes, then add sprouts. Use a colander to drain and towel-dry the sprouts.
2
Halve each strip of bacon widthwise and wrap one segment around each sprout, tucking the fold underneath.
3
After arranging the bacon-wrapped sprouts on the ready tray, bake them for fifteen minutes.
1
4
In a small saucepan, heat balsamic vinegar and maple syrup on medium. Simmer for 5–10 minutes with a pinch of black pepper to thicken into a glaze.
5
Whisk in Dijon mustard after cooling the glaze. After roasting, glaze the Brussels sprouts with a pastry brush.
6
Back in the oven, roast the glazed sprouts for 10 more minutes until crispy. Straightaway serve.