Smoky Maple-Glazed Roasted Brussels Sprouts with Bacon Crumble

Ingredient Spotlight

Thick-cut bacon

Thick-cut bacon is simply bacon sliced about twice as thick as standard supermarket bacon; it’s meatier and renders fat more slowly, giving a chewier interior and crisp exterior when roasted. It’s a cured pork belly product common in American and European cuisines but may behave differently in recipes (longer cook times, less shrinkage). Find it at most grocery stores labeled “thick-cut,” at delis or butcher counters, or substitute regular bacon (increase cooking time) or slab bacon/pancetta if you want a similar texture and flavor.

Ingredient Spotlight

Pure maple syrup

Pure maple syrup is the unadulterated sap reduction from sugar maple trees, primarily produced in Canada and the northeastern U.S.; it has a complex, caramel-like sweetness with woody and floral notes distinct from corn‑syrup–based pancake syrups. It’s used both as a sweetener and flavoring in savory cooking, glazing, and dressings. Buy it in the sweeteners or pancake aisle (look for ‘100% pure maple syrup’) or substitute honey or a brown‑sugar simple syrup in a pinch, though the flavor won’t be identical.

Ingredient Spotlight

Smoked paprika

Smoked paprika (often labeled pimentón) is a Spanish spice made from smoked, dried red peppers and imparts a pronounced smoky, slightly sweet, and earthy flavor. It’s a staple in Spanish and some Central European cuisines and is more intensely smoky than regular sweet paprika. You can find it in the spice aisle or ethnic markets; if unavailable, substitute regular paprika plus a touch of chipotle powder, smoked salt, or a drop of liquid smoke to mimic the smokiness.