Baked Brussels Sprouts and Bacon
260kcal
Ingredients
- 6 slice bacon cut into 1/2-inch pieces
- 1 1/2 lb Brussels sprouts trimmed and halved (quartered if large)
- 1 tbsp olive oil only if needed (depends on how much bacon fat renders)
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper to taste
- 1 clove garlic minced, optional
- 1 tbsp balsamic vinegar or balsamic glaze to taste
- 1 tsp Dijon mustard optional
- 1 tbsp maple syrup optional
Method
- In a large skillet over medium heat, cook the bacon pieces until crisp and the fat has rendered, about 6–10 minutes. Transfer bacon to a paper towel-lined plate, leaving the drippings in the pan.
- Increase heat to medium-high and add the Brussels sprouts cut-side down in a single layer. If the pan looks dry, add up to 1 tbsp olive oil. Season with kosher salt and black pepper.
- Cook undisturbed until the cut sides are deeply browned, about 4–6 minutes. Toss and continue cooking, stirring occasionally, until sprouts are tender-crisp, about 6–8 minutes more. If they need help softening, add a splash of water and cover for 1–2 minutes.
- If using garlic, add it in the last 30–60 seconds and cook just until fragrant.
- Return the cooked bacon to the pan and toss to combine. Remove from heat and finish with balsamic vinegar (and optional Dijon mustard and/or maple syrup). Taste and adjust salt and pepper before serving.
- Serve hot as a side. Tip: For extra crisp edges, avoid overcrowding the pan—cook in batches if needed.
Nutrition
Calories260kcalCarbohydrates10gProtein12gFat20gSaturated Fat6gCholesterol35mgSodium600mgPotassium450mgFiber4gSugar6gVitamin A200IUVitamin C80mgCalcium60mgIron2mg
Notes
For extra crisp edges, don’t overcrowd the pan—cook in two batches if needed. If sprouts are very large, quarter them so they cook evenly. Finish options: balsamic for tang, Dijon for savory bite, maple for sweet-salty. Recipe adapted from a family recipe.