Amounts given per 1 cup of brussel sprouts, which is about 2-3 servings. When multiplying this recipe, only increase the amounts of oil and maple syrup enough to coat the brussel sprouts and bacon, respectively. 

1 cup of fresh brussel sprouts, chopped at least in halves

2-3 strips of bacon, cooked, cooled, and crumbled.

2 tablespoons of olive oil

Maple syrup

Pepper (to taste)

Salt (to taste)

Cayenne Pepper or Red Pepper flakes (optional)

Cheese of choice [blue cheese, goat cheese, grated parmesan] (optional)

1. Preheat oven to 400 degrees. This is a great recipe for a convection oven, so if you have one, preheat to 350 degrees.
2. In a medium sized bowl, toss the chopped brussel sprouts with olive oil, salt, pepper, and if you desire some heat, a small dash of cayenne pepper or red pepper flakes. Mix until the brussel sprouts are completely coated with oil.
3. In a small bowl mix the crumble bacon with enough maple syrup to saturate the pieces, about 1 ½ tablespoons.
4. Mix the maple bacon pieces into the Brussel sprouts – it’s up to you if you mix in any other the remaining maple syrup.
5. Spread Brussel Sprout and bacon mixture evenly on a baking sheet (for easy clean up, line with parchment paper)
6. Roast for 30 – 45 minutes, flipping and moving the sprouts around every 10 or so minutes to ensure even browning and to protect from burning.
7. Serve hot – and feel free to add a touch more maple syrup if you are so inclined!
8. If you’re feeling very adventurous, consider some crumbles of blue cheese, fresh goat cheese, or even some grated parmesan.