Brussels Sprouts with Bacon

I hadn’t roasted brussels sprouts in such a long time that I forgot how. I built my own version inspired by The Kitchn’s recipe and this other one. I’ve been on a kick with sherry vinegar lately – balsamic or a wine vinegar would be a good sub. Try your favorite cheese or nut instead of the parmesan and hazelnuts. It’s versatile!

• 2 lbs Brussels sprouts, trimmed and cut in half through the stem
• 4 thick slices bacon
• Olive oil
• Salt and pepper
• Red pepper flakes
• 2 Tbsp maple syrup
• 1 Tbsp sherry vinegar
• 1/2 cup grated parmesan cheese
• 2/3 cup toasted hazelnuts

Preheat oven to 450. In a small skillet, cook bacon until crisp. Remove to a paper towel-lined plate and crumble when cooled. Toss sprouts with 2 Tbsp bacon fat and 1 Tbsp olive oil. Add 1/4 tsp salt and fresh ground pepper, plus a pinch of red pepper flakes. Spread out in an even layer on a rimmed baking sheet, cut-side down as much as possible. Roast for 15 mins, or until lightly browned on the bottom. Roast for another 15-25 mins, tossing every so often until the sprouts are evenly golden and the loose leaves are dark brown and crispy. Remove to a serving dish, and toss with crumbled bacon, maple syrup, and sherry vinegar. Taste, and adjust seasoning with salt and pepper. Sprinkle with parmesan cheese and then toasted nuts. Serve, or pop into the turned-off oven until dinner is ready.