Crispy bacon surrounds a perfectly roasted sprout seasoned with balsamic + black pepper. Dip them into an easy maple mustard sauce for a flavor packed bite!
Preheat oven to 400°F. Line a sheet pan with parchment.
Place the Brussels Sprouts in a bowl. Add 2-1/2 tsp of balsamic vinegar and kosher salt and toss together.
Wrap each sprout in a half slice of bacon and place it seam side down on the sheet pan. Use toothpicks to secure if needed. Season liberally with fresh cracked black pepper.
Roast for about 30 minutes until the sprout is tender and bacon crisp. Rotate the pan halfway through for even roasting.
Make the dipping sauce by combining the mustard, mayonnaise, 1/2 tsp of balsamic, and maple syrup with a whisk. Season with kosher and black pepper to taste.
To make these ahead, complete steps 2, 3 and 5. Cover the sprouts and refrigerate until you are ready to roast. Store the maple mustard in a covered container in the fridge.