Thanksgiving: Maple Bacon Brussels

I told you I'd have one more Thanksgiving recipe.  And don't think it's too late to incorporate this into your Thursday afternoon meal, it only has 4 ingredients, and I'm sure any good paleoite has them lying around.  Ian "hated" (aka never tried) brussels sprouts until 4 years ago when I first took him to my friends for Thanksgiving.  I told him he had to try everything we made.  The brussels sprouts that year were prepared with pancetta and lemon, he decided he liked them.  The combination of roasting and sauteing here really helps give a depth of flavor.  I don't particularly like steamed brussels, I like them to have a little texture, and this recipe delivers that.  I don't particularly like the amount of waste from them either, I feel like you end up cutting off more than you eat.  I keep the extra leaves and stems, freeze them, and use them for stock.  They might not be pretty enough for your thanksgiving table, but they are certainly useful to flavor your day after stock.  Note: Brussels could be roasted ahead of time, and then reheated in the saute pan.  You may lose the crispy edges, but not your mind, when you are trying to get 10 things on the table at once.

Maple Bacon Brussels Sprouts
(Print Recipe)
6 cups Brussels sprouts (after cleaning), cleaned & halved
5 strips Bacon, diced
1/4 cup Maple syrup
1/3 cup Pecans, chopped
Oil of choice for roasting, I used Olive

Preheat oven to 350 degrees.
Spread cut brussels on parchment lined baking sheet, drizzle with oil and season with salt and pepper.  Roast  for 25 minutes.  While your brussels are roasting, add bacon to a large saute pan over medium heat.  Saute until crispy and remove from pan, leaving the drippings.  Remove excess fat, leaving approximately 2 tablespoons in the pan.  Once your brussels are done roasting, add them to the pan and toss in bacon drippings over low heat.  Add maple syrup and toss until heated through.  Stir in bacon and pecans, transfer to serving dish.  Eat!