Prep time15 minutes
Bake Time25–30 minutes
Parchment paper: 12 ¼″ x 16 ¼″ sheet
1 ½ pounds (750 g) Brussels sprouts, halved
3 slices bacon, coarsely chopped
½ red onion, peeled and finely sliced
2 tablespoons (30ml) olive oil
½ cup (125 ml) olive oil
¼ cup (60 ml) white wine vinegar
2 tablespoons (30 ml) maple syrup
2 tablespoons (30 ml) yellow mustard with turmeric
Salt & pepper
¼ white onion, finely chopped
Preheat oven to 400 °F (200 °C).
Line a half sheet pan with Kana parchment paper.
Toss the Brussels sprouts, bacon, onion, and olive oil together.
Season with salt & pepper.
Lay flat on a baking sheet.
Roast for around 30 minutes or until lightly browned.
Shake pan halfway through to flip Brussels sprouts.
To make maple mustard dressing, whisk all dressing ingredients together in a bowl until well combined.
Serve roasted Brussels sprouts with dressing.
Note: Roasting the Brussels sprouts instead of boiling them will offset their bitterness.