Ingredients
1 pound brussels sprouts, trimmed and halved lengthwise
Kosher salt and freshly ground pepper
2 teaspoons chopped fresh thyme leaves
14 slices bacon, halved crosswise and lengthwise (about 1 pound)
1/4 cup grainy Dijon mustard
2 tablespoons maple syrup
1 teaspoon apple-cider vinegar
Preparation
Preheat oven to 400 degrees. Season brussels sprouts with salt and pepper; sprinkle with thyme. Wrap each sprout with a piece of bacon; place seam-side down on a wire rack set over a rimmed baking sheet.
Bake, flipping halfway through, until bacon is crisp and sprouts are browning in places, about 45 minutes.
Meanwhile, in a small bowl, stir together mustard, maple syrup, vinegar, and 1/4 teaspoon salt.
Let sprouts cool 10 minutes before serving with dipping sauce.
