Name: Balsamic Brussels Sprouts with Maple Bacon and Parmesan
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 6 ounces thick-cut applewood smoked bacon; 2 pounds Brussels sprouts; Kosher salt and freshly ground black pepper; Canola oil, for deep frying; 3 tablespoons extra-virgin olive oil; 1 tablespoon good-quality aged balsamic vinegar; 2 teaspoons maple syrup; 1/4 cup finely grated Parmigiano-Reggiano

Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 4 servings

Ingredients

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6 ounces thick-cut applewood smoked bacon

2 pounds Brussels sprouts

Kosher salt and freshly ground black pepper

Canola oil, for deep frying

3 tablespoons extra-virgin olive oil

1 tablespoon good-quality aged balsamic vinegar

2 teaspoons maple syrup

1/4 cup finely grated Parmigiano-Reggiano

Directions

Preheat the oven to 400 degrees F. Line a sheet tray with a wire rack.
Partially cook the bacon in a sauté pan over medium heat until the fat is rendered, 2 to 3 minutes. Transfer to a cutting board. Once the bacon is cool enough to handle, cut it into 1/4-inch pieces.
Trim and discard the stems of the Brussels sprouts and remove the large outer leaves, reserving them to fry separately later. Cut the Brussels sprout heads into quarters and place them in a large mixing bowl. Add the bacon and rendered fat and toss. Season with salt and pepper, then spread on the prepared sheet tray. Roast, tossing occasionally to cook evenly, until the Brussels sprouts start to caramelize around the edges, 20 to 25 minutes.
Meanwhile, heat 2 to 3 inches of the canola oil in a Dutch oven to 350 degrees F. Fry the reserved outer Brussels sprout leaves until golden and crispy, about 1 minute. Remove and drain on paper towels. Season with salt while still hot.
Whisk together the olive oil, balsamic vinegar, maple syrup, 1 teaspoon black pepper and 1/2 teaspoon salt in a small bowl.
Transfer the roasted Brussels sprouts while they’re hot to a cast-iron pan or gratin dish, add the dressing and toss together. Sprinkle with the crispy fried Brussels sprout leaves and top with the Parmigiano-Reggiano.