Ingredients
- 900 g Brussels sprouts, halved
- 150 g thick-cut bacon, diced
- 60 ml Québec maple syrup
- 30 ml Dijon mustard
- 30 ml apple cider vinegar
- 1 tbsp olive oil
- 1 small red onion, sliced
- Salt and black pepper
Method
- Whisk maple syrup, mustard, vinegar, olive oil, salt, and pepper.
- Toss Brussels sprouts, bacon, and onion with two-thirds of the maple dressing.
- Spread in one layer and roast at 200°C for 25 minutes, stirring once.
- Add the remaining dressing and roast 5 minutes more until browned and sticky.
- Serve immediately as a substantial sweet-savory vegetable course.
Conversion and rationale
Original sweetener (classic version): 60 g brown sugar in a bacon-glazed Brussels sprout preparation
Conversion used: Replace 60 g brown sugar with 60 ml maple syrup; reduce oil by 15 ml because the syrup supplies liquid, and roast 15°C below a conventional 215°C oven setting.
Why Quebec maple syrup: Maple balances smoky bacon, bitter sprouts, and sharp mustard with a clean caramel finish. It replaces refined sugar with a recognizable Québec product.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →