Try pairing these delicious green orbs with grilled pork or salmon.
1 1/4 pounds Brussels sprouts, halved from top to bottom if larger than a walnutDIRECTIONS
1. Cook bacon in large skillet over medium heat, turning once, until crisp and browned, 7 to 8 minutes. Using a slotted spoon, transfer to drain and cool on paper towels. Pour the rendered bacon fat into a small bowl and set aside. 2. Meanwhile, bring a large pot of salted water to a boil on high heat. Add sprouts and cook until they turn a brighter shade of green, about 3 minutes. Drain, rinse well under cold running water, and drain again. Pat dry with paper towels.
3. Position oven rack to center position. Preheat to 400 degrees. Line a rimmed baking pan with parchment paper. Gently toss sprouts and bacon fat in large bowl until coated. Spread sprouts on prepared pan. Bake until sprouts, turning occasionally, until they are beginning to brown, about 20 minutes. Remove from oven and drizzle with syrup; gently toss to coat them evenly. Return to oven and bake, stirring once or twice, until syrup has reduced to a glaze, about 5 minutes.
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