Ingredients
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4 tbsp olive oil
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4 tbsp maple syrup
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2 tbsp Dijon mustard
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2 tsp smoked paprika
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2 lbs Brussels sprouts, trimmed and halved
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1/2 (1 lb) pkg thick-sliced bacon
Steps
1
Preheat oven to 425°F. In a medium bowl, whisk oil, maple syrup, mustard, and paprika until combined. Season with salt and pepper.
2
Transfer Brussels sprouts to a large parchment-lined sheet pan. Drizzle on 6 tablespoons maple-Dijon sauce and toss to coat. Lay Brussels sprouts cut-sides down and roast 15 to 20 minutes, until crispy and caramelized.
3
Meanwhile, in two batches, place bacon slices on a paper towel-lined plate. Cover bacon with another paper towel and microwave 6 to 7 minutes, flipping halfway through, until crisp. To a large serving bowl, add Brussels sprouts and remaining 4 tablespoons maple-Dijon sauce. Coarsely chop bacon and add to bowl. Toss to combine and serve immediately.