• Recipe by
  • Prep time
    15 minutes
  • Bake Time
    25–30 minutes
  • Yield
    4 servings

Parchment paper: 12 ¼″ x 16 ¼″ sheet


1 ½ lb. (750 ml) Brussels sprouts, halved

3 slices bacon, coarsely chopped

½ red onion, peeled and finely sliced

2 tbsp. (30 ml) olive oil



½ cup (125 ml) olive oil

¼ cup (60 ml) white wine vinegar

2 tbsp. (30 ml) maple syrup

2 tbsp. (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 approx. 30 minutes or until lightly browned.

Shake pan halfway through to flip Brussels sprouts.

Serve with dressing.

Note: Roasting the Brussels sprouts instead of boiling them will offset their bitterness.