Preheat oven to 425°F. Line baking tray with parchment paper and set aside.
Trim bottoms of sprouts, and remove spoiled leaves. Wash and halve brussels sprouts. In a medium bowl, toss with salt and garlic powder.
Lay out strips of bacon, brush with maple syrup and sprinkle with pepper. Cut each strip in half (or thirds for smaller sprouts).
Wrap bacon around each brussels sprout half, with the ends of the bacon tucked under the flat part of the sprout.
Lay sprouts, flat side down with bacon underneath, on parchment lined baking tray, leaving space between. Brush with remaining maple syrup, and sprinkle with additional pepper.
Bake for 20-25 minutes or until bacon is crispy and sprouts are tender.
Lemon Aioli
Combine mayonnaise, lemon juice, zest, and chili powder in a small bowl. Garnish with zest.
Spicy Maple Dip
Combine syrup, chili flakes, and pepper. Allow to rest for 15 minutes before serving for a spicier dip.
Notes
Leftovers will last up to 3 days in the fridge in an airtight container.