# Components:
→ Brussels Sprout Bites
01 - 24 large Brussels sprouts, trimmed and halved
02 - 12 slices thick-cut bacon, halved crosswise
03 - 1 tablespoon olive oil
04 - Salt, to taste
05 - Black pepper, to taste
→ Maple-Sriracha Glaze
06 - 1/4 cup pure maple syrup
07 - 1 tablespoon Sriracha sauce
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon Dijon mustard
→ Crunchy Topping
10 - 1/4 cup sliced almonds, toasted
11 - 1 tablespoon fresh parsley, finely chopped (optional)
# Directions:
01 - Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
02 - Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Arrange cut-side down on one prepared baking sheet and roast for 15 minutes until the edges begin to brown.
03 - While the sprouts roast, wrap each halved Brussels sprout with a piece of bacon and secure using a toothpick. Arrange the bacon-wrapped sprouts on the second baking sheet.
04 - Transfer the bacon-wrapped sprouts to the oven and bake for 10 to 12 minutes, or until the bacon is crisp and the sprouts are tender.
05 - While sprouts are roasting, whisk together the maple syrup, Sriracha, apple cider vinegar, and Dijon mustard in a mixing bowl until fully combined.
06 - Remove bacon-wrapped sprouts from the oven and arrange on a serving platter. Drizzle evenly with the maple-Sriracha glaze.
07 - Sprinkle with toasted sliced almonds and optional chopped parsley. Serve warm.
