I Made It: Balsamic Maple Bacon Brussels Sprouts {+ the key to making the perfect crispy bacon}

When I hear people say that they don’t like vegetables, two things come to mind.

1. But did you ROAST them?
2. But did you add BACON to them?

…because if you do both of those things, chances are you’re going to have a real good veggie dish on your hands.

If I have the time, I always prefer my vegetables to be roasted. There’s just nothing like the flavor and crisp caramelization that comes from the oven.

To make this dish I followed The Recipe Runner’s recipe to the T.

I also suggested the recipe to my Paleo/Whole30 friends (omitting the maple syrup for Whole30) because…well, they’re the type that are kind of obsessive over bacon.

Speaking of bacon – if you aren’t baking your bacon, you really ought to start. Simply throw thick-sliced bacon on a foil-lined baking sheet (no added oil required) and bake for 20 minutes on 400 degrees. I like to flip halfway through, but you don’t have to. The result is perfectly crispy bacon with a heck of a lot less clean up.