Roasted Brussels sprouts with bacon, mustard & maple syrup

Name: Roasted Brussels sprouts with bacon, mustard & maple syrup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 ½ lb (680 g) whole Brussels sprouts (fresh or frozen), trimmed; 300 g (10.5 oz) thick bacon, cut into lardons; 3 tbsp (45 ml) maple syrup; 2 tbsp (30 ml) Dijon mustard; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) whole grain mustard; ¼ tsp (1 ml) red pepper flakes; 3 garlic cloves, finely chopped; Salt and freshly ground pepper

In collaboration
with l'épicier

Preparation 10 min
Cooking 30-35 min
Servings 4
Freezing Absolutely

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Ingredients

1 ½ lb (680 g) whole Brussels sprouts (fresh or frozen), trimmed
300 g (10.5 oz) thick bacon, cut into lardons
3 tbsp (45 ml) maple syrup
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) whole grain mustard
¼ tsp (1 ml) red pepper flakes
3 garlic cloves, finely chopped
Salt and freshly ground pepper

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Preparation

Preheat oven to 425°F (220°C).
In a large bowl, whisk together maple syrup, both mustards, olive oil, garlic and red pepper flakes until you get a smooth sauce. Season generously with salt and pepper.
Add Brussels sprouts and bacon to the bowl and toss to coat well. Spread in a single layer on a large baking sheet.
Bake for 20 minutes without touching. Remove the tray, flip the Brussels sprouts and lightly toss the bacon. Return to oven for 10 to 15 minutes, keeping a close eye during the last few minutes. Maple syrup can go from golden to burnt very quickly. The Brussels sprouts are ready when golden brown and caramelized in spots, but never blackened. Taste, adjust seasoning and serve immediately.