Crispy Bacon & Brussels Sprouts with Chili-Lime Glaze
Ingredients
- 6 slicesbacon
- 1½ poundbrussels sprouts
- 2 tablespoonolive oil
- 4 clovesgarlic
- 1lime
- 2 tablespoonhoney
- ½ teaspoonred pepper flakes
- 1 tablespoonsoy sauce
- 1 pinchsalt and black pepper
Prep
- 01
Trim the stem ends off the brussels sprouts and halve them lengthwise.
- 02
Mince 4 cloves garlic.
- 03
Juice 1 lime into a small bowl.
Method
- 01
Cook the bacon in a large skillet over medium heat until crispy, 7–8 minutes. Transfer to a plate lined with paper towels and let cool slightly, then crumble into bite-sized pieces.
- 02
Pour off all but 2 tablespoons of bacon fat from the skillet. Add the halved brussels sprouts cut-side down and cook undisturbed over medium-high heat until golden and caramelized, 5–6 minutes.
- 03
Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- 04
Add the honey, soy sauce, and juice from the lime. Toss everything together and cook for another 2 minutes until the glaze coats the sprouts.
- 05
Return the crumbled bacon to the skillet, toss to combine, taste, and adjust salt and pepper. Serve hot.
Spice Tips
If you prefer milder heat, reduce the red pepper flakes to ¼ teaspoon or omit entirely. For more punch, add an extra ¼ teaspoon of red pepper flakes or a pinch of cayenne. A splash of sriracha or hot sauce drizzled over the finished dish adds fresh heat without bitterness.
For extra richness, use 2 tablespoons of the bacon fat instead of olive oil when sautéing the sprouts. Leftovers keep for 2 days in the fridge and reheat well in a 350°F oven.