• Start by preheating the oven to 450°F. Line a large baking sheet with Reynolds Wrap® Non-Stick Foil, overlapping the foil if necessary to cover the bottom of the pan.

Preparing the Brussels Sprouts & Bacon:

• Rinse the brussels sprouts first, then use a paring knife to trim the stems and remove the outer layer of leaves. You want just the firm, green center of the sprouts.
• Cut each sprout in half (larger pieces into quarters) and place onto the prepared baking sheet.
• Dice the bacon into small pieces and add to the baking sheet.

Making the Dressing:

• In a small mixing bowl, combine the olive oil, maple syrup, thyme, rosemary, dried onion, salt, and pepper. Grate or press in the garlic cloves.
• Whisk everything together, then pour over the brussels sprouts. Use your hands to toss the sprouts, bacon bits, and dressing until everything is well combined. Spread the sprouts and bacon bits evenly on the baking sheet.

Baking Instructions:

• Roast the brussels sprouts uncovered at 450°F for approximately 20 minutes, or until the sprouts are fork tender. Toss the sprouts halfway through to ensure even cooking.
• Switch the oven to ‘broil’ and broil the sprouts on high heat for another 5 minutes until golden brown.

Adding the Toppings & Serving:

• Once the sprouts are tender and roasted, remove them from the oven. Sprinkle the chopped pecans and dried cranberries over the top. Sprinkle finely grated parmesan cheese and toss everything together.
• Transfer the roasted brussels sprouts into a serving dish. They will slide right off the pan when using Reynolds Wrap® Non-Stick Foil.
• Try pairing this side dish with my Garlic& Herb Thanksgiving Turkey and my Creamy Sweet Potato Gratin.