Ingredients
- Brussels sprouts, halved: 1 pound
- Bacon, thick-cut, chopped: 4 slices
- Balsamic glaze: 2 tablespoons
- Brown sugar: 1 tablespoon
- Butter, unsalted: 2 tablespoons
- Kosher salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large oven-safe skillet (cast iron is ideal), cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
- Step 3: Add the halved Brussels sprouts to the skillet with the bacon fat. Season with salt, pepper, and red pepper flakes (if using). Toss to coat the Brussels sprouts evenly.
- Step 4: Place the skillet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly caramelized, stirring halfway through.
- Step 5: Remove the skillet from the oven and place it back on the stovetop over low heat. Add the butter and brown sugar, stirring until the butter is melted and the brown sugar is dissolved.
- Step 6: Stir in the cooked bacon and balsamic glaze. Toss to coat the Brussels sprouts evenly. Serve immediately.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat leftovers in a skillet over medium heat to re-crisp the sprouts.
- These Brussels sprouts pair wonderfully with grilled steak or roasted chicken as a flavorful side.
- Don't overcrowd the skillet; ample space allows the sprouts to caramelize beautifully and not steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American