Ingredients:

  • 1 lb Brussels Sprouts, trimmed, washed, and thoroughly dried. Halved through the stem (or quartered if very large).
  • 6 oz Thick-Cut Smoked Bacon, diced into roughly ½-inch pieces.
  • 1 Tbsp Extra Virgin Olive Oil (Optional).
  • 2 cloves Garlic, finely minced.
  • 3 Tbsp Balsamic Vinegar, aged if possible.
  • ½ tsp Light Brown Sugar (Optional).
  • Kosher Salt, To taste (Start with ½ tsp initially).
  • Freshly Ground Black Pepper, To taste.

Instructions:

  1. Trim the tough end off the Brussels sprouts and slice them in half (or quarter them if they are exceptionally large).
  2. After rinsing, ensure the sprouts are bone dry. Use a salad spinner or lay them out on a clean tea towel and pat them thoroughly. Moisture is the enemy of crispiness.
  3. Place the diced bacon in a large skillet (cast iron is ideal) over medium heat. Cook slowly, stirring occasionally, until the fat has rendered out and the bacon pieces are crispy and golden brown (about 6–8 minutes).
  4. Use a slotted spoon to remove the cooked bacon from the pan and place it on a plate lined with kitchen paper. Leave the rendered fat (lardons) in the pan. If you do not have 2–3 tablespoons of fat, add a splash of olive oil.
  5. Increase the heat to high. Once the fat is shimmering, add the dry Brussels sprouts, cut-side down, to the pan in a single layer. Do not crowd the pan; use two batches if necessary.
  6. Allow the sprouts to sear undisturbed for 3–4 minutes until they have developed a deep golden-brown, charred crust. Toss the sprouts and continue cooking for another 4–5 minutes until the exterior is tender-crisp.
  7. Reduce the heat to medium-low. Add the minced garlic and sauté for 30 seconds until fragrant (be careful not to burn it!). Season generously with salt and pepper.
  8. Return the crispy bacon pieces to the pan and toss everything together to reheat and redistribute the smoky flavour.
  9. Pour the balsamic vinegar (and optional brown sugar) directly into the centre of the hot pan. Stir and scrape up any browned bits (fond). The vinegar should reduce almost instantly into a sticky, syrupy glaze.
  10. Toss the sprouts and bacon once more to coat everything in the glaze. Taste and adjust seasoning if needed. Serve immediately.