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

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.

Sustainable and pre-cut parchment paper for every recipe.

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