Bacon-Wrapped Brussels Sprout Bites with Maple-Cayenne Glaze

Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with foil and lightly oil the surface.

Trim the stem ends from the Brussels sprouts and remove any wilted outer leaves. Cut each sprout in half lengthwise.

Toss the halved sprouts with 1 tsp salt and ½ tsp black pepper until evenly coated.

Cut each bacon slice in half crosswise to create 16 short strips.

Wrap one bacon strip around each Brussels sprout half, tucking the bacon end underneath so it holds during cooking.

Arrange the wrapped sprouts on the prepared baking sheet, seam-side down, in a single layer with space between each piece.

Roast on the middle rack at 200°C (400°F) for 20 minutes, until the bacon begins to crisp at the edges and the sprouts are tender when pierced with a knife.

While the sprouts roast, combine the maple syrup, cayenne pepper, and ¼ tsp salt in a small saucepan over medium-low heat.

Stir gently for 2-3 minutes until the glaze just begins to bubble and thickens slightly. Remove from heat and set aside.

Brush the warm maple-cayenne glaze generously over each bacon-wrapped sprout.

Switch the oven to broil and move the baking sheet to the top rack. Broil for 2-3 minutes, watching closely, until the glaze caramelizes and the bacon turns a deep golden-brown. Watch carefully — the sugar in the glaze can go from caramelized to burnt quickly.

Let cool on the pan for 2 minutes before serving warm. These are best eaten fresh while the bacon is still crisp.