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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Lay the bacon strips in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until crispy. Remove the bacon from the oven, transfer to a paper towel-lined plate to drain, and reserve 1 tablespoon of the rendered bacon grease from the baking sheet. Once cooled, chop the bacon into small pieces.

Increase the oven temperature to 425°F (220°C).

In a large mixing bowl, combine the halved Brussels sprouts, olive oil, reserved bacon grease, and seasoning blend. Toss thoroughly until all the Brussels sprouts are evenly coated.

Spread the seasoned Brussels sprouts in a single layer on a clean baking sheet, ensuring they are cut-side down for maximum crispiness. Roast for 25-30 minutes, or until tender and nicely charred, tossing once halfway through.

Once roasted, transfer the hot Brussels sprouts to a clean mixing bowl. Add the chopped crispy bacon, balsamic glaze, and maple syrup. Toss everything together until the sprouts and bacon are well coated with the glaze and syrup.

Transfer the finished dish to a serving platter. Garnish with flaky sea salt and chopped chives before serving.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Lay the bacon strips in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until crispy. Remove the bacon from the oven, transfer to a paper towel-lined plate to drain, and reserve 1 tablespoon of the rendered bacon grease from the baking sheet. Once cooled, chop the bacon into small pieces.

Increase the oven temperature to 425°F (220°C).

In a large mixing bowl, combine the halved Brussels sprouts, olive oil, reserved bacon grease, and seasoning blend. Toss thoroughly until all the Brussels sprouts are evenly coated.

Spread the seasoned Brussels sprouts in a single layer on a clean baking sheet, ensuring they are cut-side down for maximum crispiness. Roast for 25-30 minutes, or until tender and nicely charred, tossing once halfway through.

Once roasted, transfer the hot Brussels sprouts to a clean mixing bowl. Add the chopped crispy bacon, balsamic glaze, and maple syrup. Toss everything together until the sprouts and bacon are well coated with the glaze and syrup.

Transfer the finished dish to a serving platter. Garnish with flaky sea salt and chopped chives before serving.
