Maple Bacon Roasted Brussels Sprouts

• Gluten free

• Meat

  • 2 slices Bacon, thick cut

• Produce

  • 1 lb Brussels sprouts
  • 2 Garlic cloves

• Condiments

  • 1 tbsp Maple syrup
  • 1 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Rice vinegar

Found on foxandbriar.com

Description

Ingredients

• 1 pound brussels sprouts, ends trimmed and cut in half
• 2 slices thick cut bacon, cut in half lengthwise and cut into ½ inch lardons
• 1 Tablespoon maple syrup
• 1 Tablespoon low sodium soy sauce
• 1 Tablespoon rice vinegar
• 2 garlic cloves, minced
• pinch red pepper flakes

Directions

• Preheat oven to 400 degrees and line a baking sheet with foil, set aside.
• Whisk together the maple syrup, soy sauce, vinegar, garlic and red pepper flakes. Set aside.
• Place the bacon lardons in a cold skillet and place over medium heat. Allow the bacon to render some fat and cook until about halfway done, 5-10 minutes. Bacon should be softened but not crispy.
• Add the brussels sprouts to the pan and toss to coat in the bacon fat. Pour in the soy sauce mixture and stir to coat.
• Pour the contents of the pan into the lined baking sheet and arrange the sprouts in a single layer. Try to get the cut sides facing down so that they can brown.
• Roast in the oven for 15 -20 minutes, or until sprouts are tender and starting to turn golden.
• Best served right away when they are hot!