Roasted Bourbon and Maple Brussels Sprouts with Bacon, Pear & Feta

Preheat oven to 350ºF. Peel some of the leaves off the larger Brussels sprouts, and rinse and drain both the Brussels sprouts and the leaves. Set aside.

In a large bowl, add bourbon, maple syrup, olive oil, garlic, 2 tablespoons bacon, and whisk together. Add the Brussels sprouts, stir together and set aside for a moment. With the skin on, cut the pear from the core into large pieces. Then cut the pieces into smaller pieces about ¾ inch thick. Add pear to the bowl and gently stir so that the Brussels sprouts and pears are coated with the marinade.

To a large cookie sheet that has sides, evenly spread out the Brussels sprouts, pears and all of the marinade. Lightly sprinkle salt on top. In a preheated oven, bake for 15 minutes and then using a spatula, carefully stir so the Brussels sprouts are coated with the marinade at the bottom of the pan. Let cook for another 8–10 minutes or until leaves start to turn a crispy brown. Serve right out of the oven. Top with remaining bacon and crumbled feta.