Crispy Bacon & Brussels Sprouts with Chili Oil
Ingredients
- 6 slicesbacon
- 1½ poundbrussels sprouts
- 4 clovesgarlic
- 2 tablespoonolive oil
- ½ teaspoonred pepper flakes
- 1 tablespoonbalsamic vinegar
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Trim brussels sprouts and halve them lengthwise.
- 02
Mince 4 cloves garlic.
Method
- 01
Cut bacon into 1-inch pieces and cook in a large skillet over medium-high heat until crispy, about 7 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon bacon fat in the pan.
- 02
Add 2 tablespoons olive oil and red pepper flakes to the same skillet. Let the oil heat for 30 seconds until fragrant.
- 03
Add brussels sprouts to the skillet in a single layer. Let them sit undisturbed for 3 minutes so the cut sides caramelize, then toss and cook for another 4-5 minutes until deeply browned and tender-crisp.
- 04
Add minced garlic and cook for 1 minute until fragrant. Stir in the cooked bacon, balsamic vinegar, salt, and pepper. Taste and adjust seasoning. Serve immediately.
Spice Tips
The red pepper flakes deliver a baseline warmth here. For deeper heat, stir in 1/4 teaspoon cayenne with the garlic. If you prefer slow burn, try a pinch of hot sauce or sriracha drizzled over the finished dish. A squeeze of fresh lemon brightens everything and cuts the richness of the bacon fat.
For more heat, add an extra 1/4 teaspoon red pepper flakes or finish with a squeeze of fresh lime juice to balance the spice. Leftovers reheat well and make a great side to eggs the next morning.