Target: 6 × 4 inches · landscape

Crispy Brussels Sprouts With Maple-Dijon

40 min · 4 servings

Ingredients

□ 1 1/2 lb Brussels sprouts, trimmed and halved lengthwise

□ 3 tbsp extra-virgin olive oil, divided

□ 3/4 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 3 oz bacon or pancetta, diced (optional)

□ 1/3 cup pecans, coarsely chopped

□ 1 tbsp Dijon mustard

□ 2 tsp pure maple syrup

□ 1 tsp apple cider vinegar

1. Heat a sheet pan in a 450 F oven. Dry sprouts well, then coat with 2 tbsp oil, 1/2 tsp salt, and pepper.

2. Arrange sprouts cut side down, adding optional bacon or pancetta. Roast undisturbed 15 minutes for deep browning.

3. Toast pecans in 1 tbsp oil for 3 minutes. Whisk Dijon, maple syrup, vinegar, and 1/4 tsp salt.

4. Turn and roast 5 minutes until tender. Toss hot sprouts quickly with glaze and finish with pecans.

Cook’s note: A hot pan, dry sprouts, and cut-side contact prevent steaming and build a deeply caramelized crust.