sugar free maple & balsamic glazed brussel sprouts

How To Make sugar free maple & balsamic glazed brussel sprouts

• 1

  Preheat oven to 425 F with the rack about 1/3 the distance from the top.
• 2

  Rinse Brussels Sprouts, cut off stalk, and cut in half, discarding the outer, loose leaves.
• 3

  Slice bacon into 1/2" slices.
• 4

  Spread the sprouts (flat side up) and bacon on an aluminum foil-covered cookie sheet.
• 5

  Sprinkle 2 TBSPs of oil over the sprouts and season with salt and pepper.
• 6

  Put in the oven for 25 mins turning halfway through.
• 7

  Once the sprouts and bacon are in the oven, mix the 1/4 cup of SF Maple Syrup, Balsamic Vinegar, and remaining oil in a saucepan with salt and cracked black pepper.
• 8

  Bring up to heat and stir often, turning down to simmer on low heat. Watch the glaze so that it doesn't thicken too quickly, stirring frequently.
• 9

  Just before removing glaze from the heat, stir in the Dijon Mustard.
• 10

  After 25 minutes in the oven, turn on the broiler for 2 or 3 additional minutes to put the finishing touches on the sprouts and bacon.
• 11

  Remove the pan from the oven and move the sprouts and bacon to a serving bowl then drizzle the glaze over the contents and toss as desired. Serve and savor!
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