Maple Glazed Brussel Sprouts
1 lb brussels sprouts, quartered
¼ lb thick cut bacon
¼ c maple syrup
⅓ c apple cider vinegar
½ c cranberries
1 T bacon drippings
1 clove finely minced garlic
Preheat oven to 400°
In a large mixing bowl, pour 4 tbsp of olive oil over the Brussels sprouts, add two pinches of kosher salt and a few shakes/grinds of black pepper and stir it together to fully coat the sprouts.
Spread sprouts evenly on a baking sheet, but ensure not to crowd them. Roast the sprouts in a 400° oven on the middle rack for 25 minutes or until fork tender and starting to brown.
While the brussels sprouts are cooking, start the bacon in a skillet over medium heat. Fry until crisp , then remove from heat. Drain all but 1 tablespoon of the drippings and set aside. Chop the bacon into desired size and set aside.
Place pan back on heat, add the garlic and sauté until golden brown, being careful not to scorch. Stir in maple syrup and apple cider vinegar. Bring to slow simmer, and reduce by about ¼; stirring constantly. Once reduced, add the dried cranberries with the bacon and turn off heat.
At this point your sprouts should be done roasting. Remove from oven and drop them into the pan with the sauce. Gently tossing with the sauce to coat evenly. Serve.