1. 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.
2. 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.
3. 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.
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Directions
1. 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.
2. 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.
3. 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.