(Catherine Smart for The Boston Globe)
Serves 4
A little sweetness brings out the best in roasted Brussels sprouts. Cook them with bacon and maple syrup until the sprouts are tender and the bacon has rendered its fat and turns crisp and golden. It’s true, everything’s better with bacon.
| 2 | pounds Brussels sprouts, trimmed and halved |
| 2 | tablespoons olive oil |
| 2 | tablespoons maple syrup |
| 3 | slices of bacon, cut into 1/2-inch pieces |
| Salt and pepper, to taste |
2. In a bowl, toss the Brussels sprouts with olive oil, maple syrup, bacon, salt, and pepper. Spread the mixture in a single layer on the baking sheet.
3. Roast for 25 to 30 minutes, turning several times, or until the Brussels sprouts are tender and caramelized and the bacon is crisp and golden. Catherine Smart
© Copyright 2010 Globe Newspaper Company.
