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Roasted Brussels Sprouts with Bacon, Pecans and Maple-Balsamic Vinaigrette

Adapted from Jennifer Segal

1/2 cup pecans
6 slices bacon
2 lbs brussels sprouts, halved (stems and ragged outer leaves removed)
3 Tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper
2 1/2 Tbsp balsamic vinegar
1 Tbsp maple syrup

Pre-heat oven to 350°F

Line a rimmed baking sheet with foil.

Spread pecans on covered baking sheet and bake for about 5 minutes or until lightly roasted and fragrant. Remove pecans from oven and place on a cutting board. Chop coarsely and set aside.

Increase oven temp. to 400°F. On the same foil lined baking sheet, place bacon strips flat. Leave space in between so they do not overlap. Place in oven and roast for 12- 20 minutes until bacon is crispy. Rotate halfway through roasting. Remove from oven and place on a paper towel lined plate. Poor rendered fat from baking sheet into a small dish. Toss foil. Allow bacon to cool and then chop finely.

Increase oven temp to 425°F Line baking sheet with fresh foil. Place brussels sprouts on baking sheet and toss with bacon fat, olive oil, salt and pepper. Place in oven and roast for 20 minutes until brussels sprouts are tender and caramelized. Stir midway through roasting. Remove from oven and add balsamic vinegar and maple syrup and toss to coat. Adjust seasoning to taste. Transfer brussels sprouts to serving dish. Top with pecans and bacon. Serve hot or at room temperature.