Ingredients:

1/2 cup pecans 

2 - 3 tablespoons extra virgin olive oil

2 pounds Brussels sprouts, stem ends trimmed, outer leaves peeled, and halved (quartered if large)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 slices Bacon, cooked crisp, chopped

2 1/2 tabelspoons balsamic vinegar

2 tablespoons pure maple syrup

Directions:

Roast pecans at 350°F until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer nuts to cutting board and chop coarsely. Set aside.

Increase oven temperature to 400°F. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for until bacon is crisp, 12 to 20 minutes, rotating half way (cooking time will depend on thickness of bacon).  When bacon is cool, finely chop.

Increase oven temperature to 425°F. Brush 1 tablespoon of the olive oil on a baking sheet and transfer it to the hot oven for 5 minutes.

Toss sprouts with olive oil and the salt and pepper. Pour the sprouts out onto the hot baking sheet and spread into a single layer. (Take the time to place each sprout cut side down for especially crisped and browned sprouts.)

Roast the Brussels sprouts for 15 to 20 minutes, until fork-tender and a dark brown crust forms on the sides exposed to the baking sheet.

Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning then transfer to serving dish. 

Right before serving, top with chopped pecans and bacon. Serve hot or room temperature

Nutritional Information: