A winter favorite here in the Culaccino household served with a grilled rib-eye or pork chop.

Serves 2-4 people as a large or small side

Brussels sprouts: 500 g/ 18 oz
bacon: 60 g/2 oz lardons, or about 2 long U.S. slices or 4 Swiss shorter slices. Cut lardons into 1cm x 2 cm lengths or bacon into 2.5 cm/1 in pieces
olive oil: 2 Tb
salt and pepper: to taste
maple syrup: 1 Tb (can substitute honey)
lemon: juice of .25 lemon

Heat oven to 200 C/400 F with fan. Prepare a baking sheet and line with parchment (or use 9×13 dish, no lining needed)
Prepare sprouts: While oven is heating, cut ends off the sprouts and halve them through the root end. Keep leaves separatey that fall off during trimming(discard brown ones), they will crisp up nicely in the oven. Combine sprouts with olive oil and a couple pinches of salt and grinds of pepper.
Bake: Spread sprouts along with bacon on to the baking tray. Bake for 10 minutes, then add honey and sprout leaves, mixing all together well. Bake for another 10-15 minutes until sprouts begin to get blackened around the edges. About 20-25 minutes total.
Serve: Squeeze lemon over all ingredients and serve.