Roasted Brussels Sprouts with Crispy Bacon & Maple Glaze

Ingredients

• 1 kg Brussels sprouts, trimmed and halved

• 6 slices streaky bacon, chopped into 1cm pieces

• 2 tbsp olive oil

• 3 tbsp pure maple syrup

• 1 tbsp apple cider vinegar

• 1/2 tsp salt

• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper for easy cleanup.

2. In a large bowl, toss the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread them in a single layer on one half of the prepared baking tray.

3. On the other half of the baking tray, spread the chopped bacon pieces in a single layer.

4. Roast in the preheated oven for 15-20 minutes, or until the Brussels sprouts are tender-crisp and slightly caramelised, and the bacon is crispy. You may need to stir the bacon halfway through to ensure even crisping.

5. While the sprouts and bacon are roasting, prepare the maple glaze. In a small bowl, whisk together the maple syrup, apple cider vinegar, and the remaining 1 tablespoon of olive oil.

6. Once the Brussels sprouts and bacon are cooked to your liking, remove the tray from the oven. Carefully transfer the crispy bacon to a plate lined with kitchen paper to drain any excess fat.

7. Add the roasted Brussels sprouts back into the large bowl (the one you used for tossing). Pour the maple glaze over the sprouts and toss gently to coat evenly.

8. Return the glazed Brussels sprouts to the baking tray and scatter the crispy bacon pieces over them.

9. Serve immediately as a delicious side dish.

Serving Suggestions

This versatile side dish complements a variety of main courses. It's excellent alongside roasted chicken, pork chops, grilled sausages, or even a hearty vegetarian main like a mushroom wellington. For a festive touch, sprinkle with a few toasted pecans (note: this would change the 'nut-free' dietary tag) just before serving.

Pairing Tips

The earthy bitterness of the Brussels sprouts, combined with the salty bacon and sweet maple glaze, makes this dish incredibly beer-friendly. Here are a few suggestions:

• Amber Ale: The malty sweetness and balanced hop bitterness of an Amber Ale will complement the maple glaze and cut through the richness of the bacon.

• Porter or Stout: The roasted notes and often chocolatey or coffee flavours in a Porter or Stout will harmonise beautifully with the caramelisation of the sprouts and the savoury bacon.

• Brown Ale: A classic pairing, a good Brown Ale offers nutty and caramel notes that echo the flavours in the dish without overpowering it.

• Dry Cider: If you prefer cider, a dry, crisp apple cider can provide a refreshing counterpoint to the richness and sweetness of the dish.