18 Medium Brussel Sprouts (about 1 1/2 pounds)
Salt and freshly ground black pepper
12 ounce package center cut bacon (about 18 strips)
1/4 cup pure maple syrup, plus 1/2 cup for serving
1/2 cup mayonnaise
Zest of 1/2 lemon, plus 2 tsp juice
Crushed red pepper flakes
Preheat oven to 400°F. Trip the stem ends from the Brussels sprouts and halve lengthwise. Put them in a medium bowl and toss with 1 tsp salt.
Cut bacon in half crosswise, and brush liberally with about 1/2 the maple syrup. Wrap each Brussels sprout half with 1 strip of bacon, syrup side out, so the seam is on the flat side. Place the sprouts seam-side down on a rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top.
Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
Meanwhile, mix the mayo, most of the lemon zest, and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup for dipping.
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