Preheat your oven to 400°F (200°C).
For the candied bacon: In a small bowl, mix together 2 tablespoons of maple syrup, 1 tablespoon of Sriracha, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, and a pinch of salt. Brush both sides of 5-6 slices of bacon with this mixture and place them on a grated sheet pan. Place the pan into the preheated oven and roast for 15-20 minutes, or until crispy.
For the brussel sprouts: Bring 4 to 5 quarts of water to a boil with 2 tablespoons of salt. Wash, trim, and split 1 pound of brussel sprouts. Place the sprouts into the boiling water for 5 minutes. Remove them from the water and pat dry. Coat the sprouts with 2 tablespoons of olive oil. Place them flat side down on to a baking sheet. Roast in the 400°F (200°C) oven for around 30 minutes or until crispy.
For the final product: Once cooled slightly, chop up your candied bacon. In a bowl, combine the roasted brussel sprouts and chopped bacon. Add 1 tablespoon of honey, a generous pinch of salt, and fresh cracked pepper to taste. Toss to combine and enjoy!
