Brussels Sprouts and Bacon
260kcal
Ingredients
- 6 EACH bacon slices cut into 1/2-inch pieces
- 1 1/2 LB Brussels sprouts trimmed and halved (quartered if large)
- 1 TBSP olive oil only if needed (depends on how much bacon fat renders)
- 1/2 TSP kosher salt plus more to taste
- 1/4 TSP black pepper to taste
- 1 EACH garlic clove minced (optional)
- 1 TBSP balsamic vinegar or balsamic glaze to taste
- 1 TSP Dijon mustard optional
- 1 TBSP maple syrup optional
Method
- In a large skillet over medium heat, cook the bacon pieces until crisp and the fat has rendered, 6–10 minutes. Transfer bacon to a paper towel-lined plate, leaving the drippings in the pan.
- Increase heat to medium-high. Add Brussels sprouts cut-side down in a single layer. If the pan looks dry, add up to 1 tbsp olive oil. Season with salt and pepper.
- Cook undisturbed until the cut sides are deeply browned, about 4–6 minutes. Toss and continue cooking, stirring occasionally, until sprouts are tender-crisp, 6–8 minutes more. If they need help softening, add a splash of water and cover for 1–2 minutes.
- If using garlic, add it in the last 30–60 seconds and cook just until fragrant.
- Return bacon to the pan and toss. Remove from heat and finish with balsamic vinegar (and optional Dijon and/or maple syrup). Taste and adjust salt and pepper.
Notes
Notes
For extra crisp edges, don’t overcrowd the pan—cook in two batches if needed.
If your sprouts are very large, quarter them so they cook evenly.
Finish options: balsamic for tang, Dijon for savory bite, maple for sweet-salty.
Until I make this again, I borrowed the image from Joy Food Sunshine, and their recipe for the same dish. My recipe came from my Sister, though!