Brussels Sprouts With Bacon
Ingredients
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- 6 ounces bacon – cut into 0.5-inch pieces
- 24 ounces brussels sprouts (~40 n/a brussels sprouts)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper – freshly ground
- 1 tablespoon balsamic vinegar
Instructions
1. Heat the oven to 425°F. Spread the bacon pieces on a rimmed baking sheet and bake until the fat renders and the bacon just begins to crisp, 8–10 minutes.
2. While the bacon cooks, trim the stem ends from the brussels sprouts and remove any damaged outer leaves. Halve the sprouts lengthwise.
3. Using a slotted spoon, transfer the bacon to a bowl, leaving about 2 tablespoons of bacon fat on the baking sheet. If there is more fat, carefully spoon off the excess; if less, add a little back from the pan drippings.
4. Add the brussels sprouts to the baking sheet, season with the kosher salt and black pepper, and toss to coat in the bacon fat. Arrange the sprouts cut side down in a single layer.
5. Roast until the cut sides are deeply browned and the centers are tender, 15–20 minutes, rotating the pan once halfway through.
6. Sprinkle the bacon over the sprouts and return to the oven to heat and crisp the bacon, 3–5 minutes more.
7. Transfer to a serving bowl, drizzle with the balsamic vinegar, and toss to coat. Taste and adjust seasoning, then serve hot.
Brussels Sprouts With Bacon pairs sweet, caramelized sprouts with smoky, crispy pork for a richly savory side. High-heat roasting brings out nutty notes and tender interiors, while crackling bacon adds texture and depth. A light splash of acidity at the end balances the richness and makes the flavors pop.
The combination reflects a long tradition of cooking hearty brassicas with pork fat in European and American kitchens. Brussels sprouts, cultivated widely in Belgium and later embraced in the United States, found a natural partner in cured pork. Over time, restaurant and home cooks popularized the high-heat roast, cementing this pairing as a modern classic on holiday and weeknight tables alike.