Crispy Bacon & Brussels Sprouts with Cider Vinegar & Fresh Herbs
Ingredients
- 6 slicesbacon
- 1½ poundsbrussels sprouts
- ·shallot
- 2 tablespoonsapple cider vinegar
- 1 teaspoonhoney
- 1 teaspoonfresh thyme (or 1/4 teaspoon dried)
- ·salt
- ·black pepper
Prep
- 01
Trim and halve brussels sprouts (about 1 1/2 pounds should yield roughly 4 cups halved).
- 02
Peel and thinly slice 1 shallot (optional, but adds a nice bite).
Method
- 01
Slice bacon into 1-inch pieces and cook in a large skillet over medium-high heat until crispy, about 5–6 minutes. Transfer to a paper towel to drain, leaving 2 tablespoons of bacon fat in the pan.
- 02
Increase heat to medium-high. Add brussels sprouts (cut-side down if halved) to the bacon fat and cook without stirring for 4–5 minutes until the bottoms caramelize and turn golden brown.
- 03
Stir and continue cooking for another 4–5 minutes until the sprouts are tender-crisp and the outer leaves are charred in spots.
- 04
Return bacon to the skillet. Add the cider vinegar, honey, and thyme, tossing gently to coat. Cook for 1 minute until fragrant.
- 05
Taste and season with salt and pepper. Transfer to a serving dish and top with chopped chives or parsley if you like. Serve warm.
Spice Tips
To add gentle heat, finish with a small pinch of red pepper flakes. For earthiness, swap some thyme for sage. A tiny squeeze of fresh lemon juice at the end brightens the whole dish.
For a sharper finish, use white or red wine vinegar instead of apple cider vinegar. Leftovers reheat well in a 350°F oven for about 5 minutes.