Brussels Sprouts with Maple Syrup
2 pounds Brussel sprouts, cleaned and cut in half lengthwise
8 slices thick cut bacon, cut into 1/4-inch pieces
3 tablespoons extra virgin olive oil
1/3 cup maple syrup
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup chopped chestnuts
2 tablespoons freshly squeezed orange juice
Preheat the oven to 425°F.
In a large saute pan, cook the bacon over medium-high heat for 6-8 minutes, until lightly crisped. Remove the bacon with a slotted spoon to a plate lined with paper towels, and reserve 3 tablespoons of the fat.
Add the Brussels sprouts, reserved fat, olive oil, maple syrup, pepper, salt, and cayenne pepper to a large bowl and toss to combine.
Spread the Brussels sprouts evenly onto a baking sheet and place them into the oven, then bake for 10 minutes.
Carefully add the bacon to the pan and stir the Brussels sprouts to combine, continue to bake for 10 minutes more.
Turn the oven onto broil and cook the Brussels sprouts for 5 minutes more on the middle rack, careful not to burn.
Carefully remove them from the oven, drizzle with the orange juice, stir, and serve immediately.