COOK bacon in medium skillet over medium heat until crisp. Transfer to paper towels. Drain remaining drippings from skillet. Add syrup, shallots, vinegar, mustard and pepper to skillet. Bring to a boil over medium-high heat, stirring constantly. Simmer 5 minutes. Remove from heat. Whisk in 4 Tbsp. oil. Keep warm.
HEAT oven to 500°F. Line 15 x 10 x 1-inch baking pan with foil. Toss Brussels sprouts with remaining 2 Tbsp. oil, water and salt in large bowl until evenly coated. Arrange, cut side down, on prepared pan. Cover tightly with foil.
ROAST 10 minutes. Remove foil. Roast an additional 10 to 12 minutes until or Brussels sprouts are browned and tender. Toss with dressing. Top with reserved bacon and pecans, if desired.
Nutrition
Serving size
(1/6 of recipe)
Calories 280
Calories from Fat160g
Total Fat 18g
Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 15mg
Sodium 470mg
Potassium 0mg
Total Carbohydrates 25g
Dietary Fiber 5g
Sugars 10g
Protein 8g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet