Pan-Roasted Brussels Sprouts with Crispy Bacon and Cider Glaze
Ingredients
- 1½ poundsbrussels sprouts
- 4 slicesbacon
- 2 tablespoonsapple cider vinegar
- 1 tablespoonmaple syrup
- 1 teaspoonwhole grain mustard
- ·salt
- ·black pepper
Prep
- 01
Trim brussels sprouts and halve them.
- 02
Chop bacon into 1/2-inch pieces.
Method
- 01
Chop bacon into 1/2-inch pieces. Cook in a large skillet over medium heat for 5–7 minutes, stirring occasionally, until crispy. Transfer to a paper towel, leaving the fat in the pan.
- 02
Trim the stem and any yellowed leaves from the brussels sprouts, then halve them. Increase heat to medium-high.
- 03
Working in batches if needed, add brussels sprouts to the skillet cut-side down. Don't stir—let them sit for 4–5 minutes until the flat sides turn golden and caramelized.
- 04
Stir the brussels sprouts, then continue cooking for another 3–4 minutes until the edges are browned and a fork easily pierces the largest ones.
- 05
Whisk together apple cider vinegar, maple syrup, and whole grain mustard in a small bowl. Drizzle over the brussels sprouts and toss to coat. Cook for 1 minute until glossy.
- 06
Remove from heat. Stir in the crispy bacon. Taste and season with salt and black pepper as needed. Serve warm.
Spice Tips
For a touch of heat, add a small pinch of cayenne or red pepper flakes to the cider glaze. A dash of fresh thyme or smoked paprika deepens the savory notes if you have them on hand.