Maple Brussels Sprouts and Bacon

400 degree F oven

As an appetizer:

-Kosher salt and pepper

-One 12 oz package of center cut no-nitrate bacon (about 18 strips)

-1/4 cup maple syrup

-18 medium Brussels sprouts (about 1 1/2 pounds)

Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt. Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on a rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.

Transfer to a platter. Can be served with toothpicks, or eaten with fingers.

As a side dish: (healthier!)

-Kosher salt and pepper

-1 Tbsp olive oil

-One half 12 oz package of center cut bacon (about 18 strips)

-2 Tbsp maple syrup

-18 medium Brussels sprouts (about 1 1/2 pounds)

Preheat the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt, a quick shake of pepper, a Tbsp of olive oil and 1 Tbsp maple syrup. Bake on a cookie sheet or in a metal pan until sprouts are roasted, about 20 min.

Meanwhile, lay the bacon strips next to each other on a cookie sheet. Bake in the same oven as the Brussels sprouts until the bacon is crisp. Watch bacon closely. It will go from undone to done very suddenly.

Crumble bacon and sprouts into a bowl, add 1 Tbsp maple syrup and stir.