4 strips turkey bacon, cooked until crispy and crumbled
1/4 cup toasted pecan halves
1/4 teaspoon smoked paprika
Instructions
Preheat your oven to 425 degrees Fahrenheit. On a large rimmed baking sheet, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated. Arrange them in a single layer with the flat sides facing down to ensure they get a deep, golden brown char. Roast for 20 to 25 minutes, or until the sprouts are tender and the outer leaves are crispy and caramelized.
While the sprouts are in the oven, combine the apple cider, maple syrup, and apple cider vinegar in a small saucepan over medium high heat. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the liquid to cook down for about 10 to 12 minutes until it has reduced by more than half and has reached a syrupy, glaze-like consistency. It should easily coat the back of a spoon.
In a small skillet over medium heat, cook the chopped turkey bacon until it is browned and crispy. This usually takes about 5 to 7 minutes. Once finished, transfer the turkey bacon pieces to a paper towel-lined plate to drain any excess moisture. This step ensures you have a wonderful salty crunch to contrast the sweet glaze.
Once the Brussels sprouts are out of the oven, transfer them to a large mixing bowl while they are still hot. Pour the warm cider reduction over the sprouts and add the crispy turkey bacon, toasted pecans, and a pinch of smoked paprika. Gently toss everything together so that every sprout is glistening with the glaze.
Give the dish a quick taste and add an extra pinch of salt if needed. Transfer the sprouts to a warm serving bowl and serve immediately while the glaze is warm and the sprouts are at their peak crispness.
