1 ½poundsBrussels sprouts trimmed and cut in half lengthwise
6strips thick-cut baconuncooked
1tablespoonextra virgin olive oil
1tablespoonmaple syrup
¾teaspoonkosher salt
½teaspoonblack pepper
2tablespoonsdried cranberriesoptional
Instructions
Preheat oven to 400℉.
Cut bacon in a large dice. Set aside.
Line a rimmed baking sheet with aluminum foil.
Whisk together the olive oil, maple syrup, salt, and pepper.
Mix the brussels sprouts into the olive oil mixture until well coated.
Spread the brussels sprouts, cut side down, over the baking sheet.
Sprinkle with the bacon.
Bake 20 - 30 minutes or until brussels sprouts are charred on the outside and tender. The bacon should be crisp.
Add salt and pepper to taste.
Sprinkle with dried cranberries.
Notes
Storage:Allow leftover bacon Brussels sprouts to cool to room temperature. Refrigerate them in an airtight container for up to three days.Oven-roasted Brussels sprouts do not freeze well.Make your sprouts and bacon crispy again in the oven or air fryer. Bake at 350 degrees F for about five minutes until heated through.Tips:
To prepare your Brussels sprouts for roasting, peel off the outer leaves (and any that are yellow), trim off the tough base, and slice each sprout in half lengthwise.
The size of your Brussels sprouts affects the overall cooking time—larger sprouts need to roast a little longer than small ones.
Arrange your Brussels sprouts in a single, even layer with the flat sides down to ensure perfectly crispy sprouts. You need to use a large baking sheet so your sprouts have enough space to get crisp.
Use thick-cut bacon because thin slices cook faster. You want crispy bacon, not burnt bacon!
Line your baking sheet with aluminum foil crimped around the edges of the pan rather than a sheet of parchment paper. Aluminum foil creates a sealed layer between the pan and the bacon grease so it doesn’t burn.