Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30).

If you don’t have enough bacon fat in your pan, you can add a drizzle of oil. Once the Brussels sprouts have caramelized, add the shallots and garlic and sauté until fragrant, 1-2 minutes.

Directions. Bring a large pan of water to the boil and blanch sprouts in simmering water for 5min. Drain and plunge into cold water to cool. Drain well and dry on kitchen paper.

Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30).