00:00Brussels sprouts don't have to be boring, and this is the only recipe you need this year.
00:03You're going to start by lining your pan with foil.
00:05Using foil over parchment, that way you get better browning on the Brussels.
00:09Say that three times.
00:09I'm also going to give my bacon a head start.
00:12I want some of that fat to render out, and the bacon's going to take longer to cook than the
00:16Brussels sprouts.
00:16So I like to give it about a three to four minute head start in the oven.
00:19And while the bacon's going, we'll prep the Brussels.
00:22You want to look for Brussels sprouts that have nice, tight leaves to them.
00:25And then we're going to cut off the ugly stem and remove any of the loose outer leaves.
00:29I like to cut my Brussels sprouts in half.
00:31That way you have more surface area to get brown.
00:33Now you're going to coat the Brussels sprouts in a little olive oil and also a little maple syrup.
00:37And this is going to help the seasoning stick.
00:39Then it's just simply salt and pepper.
00:40And just give it a good toss and add it to the pan with the bacon.
00:43You want to make sure everything is in a single layer so that it gets brown and it doesn't steam.
00:47Then we go back into the oven 400 degrees for 20 to 30 minutes.
00:50You're going to stir it halfway through.
00:51But you want everything to get nice and caramelized.
00:55Because caramelization equals flavor.
00:57I cranked my oven to 425 because I wanted them extra brown.
01:01That, my friends, is no boring Brussels.
01:02Perfect bite.
01:04Mm-hmm.
01:05The maple with the bacon gives you the perfect sweet and salty.
01:08And I love the crispy skin on the Brussels.
01:10It adds a little richness to the whole situation.
01:12Don't forget this recipe.
01:13This is the only Brussels sprout you need to know.
