Maple-Roasted Brussels Sprouts

Roasting is one of the best ways to cook and enjoy Brussels sprouts, and this festive red-and-green casserole uses it to great effect. The bitterness of Brussels sprouts mellows as they roast, browning and developing crackly leaves on the outside. The bitterness is dulled further in this side dish with a maple syrup-based sauce and the addition of dried savory bacon. When buying Brussels sprouts, look for small ones, which are tastier than large ones, that are bright green and still tightly bound. Remove any wilted leaves before preparing them. To store, refrigerate them in an open container or bag for up to two weeks.