Crispy Brussels Sprouts with Bacon and Balsamic
Ingredients
- 1½ poundsbrussels sprouts
- 6 slicesbacon
- 3 tablespoonsbalsamic vinegar
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
Method
- 01
Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
- 02
Add bacon slices and cook for 5–7 minutes, stirring occasionally, until crispy. Transfer to a paper towel-lined plate; once cool, chop or crumble into bite-sized pieces.
- 03
Pour off all but 2 tablespoons of bacon fat from the pan (or add olive oil if needed to reach 2 tablespoons total).
- 04
Increase heat to high. Add brussels sprouts in a single layer, cut-side down. Do not stir; let them cook undisturbed for 4–5 minutes until the flat sides develop a deep golden-brown crust.
- 05
Stir, then cook for another 4–5 minutes, stirring every minute or so, until the outer leaves are crispy and caramelized and the insides are tender when pierced with a fork.
- 06
Remove from heat. Drizzle with balsamic vinegar and toss gently. Season with salt and pepper to taste.
- 07
Stir in the crumbled bacon, transfer to a serving plate, and serve immediately.
Spice Tips
For a spicy kick, add a pinch of red pepper flakes or cayenne in the last minute of cooking. A touch of fresh thyme or a squeeze of fresh lemon juice at the end brightens the dish without overwhelming the caramel and bacon flavors.
The key to crispy brussels sprouts is drying them well and leaving them undisturbed on the cut side for the first few minutes. If you prefer less bacon, use 4 slices instead.