Maple Bacon-Wrapped Brussels Sprouts with Dips

Ingredients

• 18 medium Brussels sprouts (about 1½ lb)
• Salt
• Black pepper
• 1 package (12 oz) center-cut bacon, about 18 strips
• ¼ cup pure maple syrup, for brushing
• ½ cup mayonnaise
• Zest of ½ lemon
• 2 tsp lemon juice
• 1 tsp Dijon mustard
• ½ cup pure maple syrup, for the spicy dip
• ½ tsp crushed red pepper flakes

Instructions

1. Heat the oven to 375°F. Place a rack in the middle of the oven.
2. Line a rimmed baking sheet with parchment paper so the syrup and bacon fat do not stick.
3. Trim the dry stem end off each Brussels sprout, about ¼ inch. Cut each sprout in half from top to bottom.
4. Put the halves in a bowl and toss with 1 tsp salt. Set aside while you prep the bacon.
5. Lay the bacon strips on a cutting board. Brush them with about half of the ¼ cup maple syrup.
6. Cut each strip in half across the middle, so you have 36 short pieces.
7. Wrap one piece of bacon around each sprout half. Set it seam-side down on the baking sheet, so the bacon stays in place.
8. Leave about 1 inch between the sprouts so the bacon crisps instead of steaming.
9. Brush the wrapped sprouts with the rest of the ¼ cup syrup. Add a few grinds of black pepper.
10. Roast for 30 minutes, turning the pan around halfway through so everything browns evenly. The bacon should be crisp and a fork should slide easily into a sprout.
11. While the sprouts roast, make the lemon dip. In a small bowl, stir the mayonnaise, most of the lemon zest, the lemon juice and the Dijon until smooth. Sprinkle the remaining zest on top.
12. In a second small bowl, stir the ½ cup maple syrup with the red pepper flakes and a pinch of black pepper. This is the spicy dip.
13. Move the sprouts to a platter and let them cool for 5 minutes, since the bacon is very hot. Serve with both dips.