Ingredients:

  • 6 oz Thick-Cut Smoked Bacon, diced
  • 1 lb Fresh Brussels Sprouts, trimmed and halved
  • 1 Tbsp Extra Virgin Olive Oil (optional)
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Cracked Black Pepper
  • 1 Tbsp Pure Maple Syrup
  • 1 Tbsp Apple Cider Vinegar

Instructions:

  1. Prep the Sprouts: Trim the tough stem ends of the sprouts and remove any loose, yellowed outer leaves. Wash the sprouts thoroughly, then cut them in half lengthwise. Dry them completely using a clean tea towel or salad spinner—moisture prevents crisping.
  2. Render the Bacon: Place the diced bacon in a cold, heavy skillet (cast iron recommended) over medium heat. Cook slowly for 8-10 minutes, stirring occasionally, until the bacon is deeply golden and very crisp.
  3. Reserve Fat: Use a slotted spoon to remove the crispy bacon bits from the skillet and set them aside on a paper towel-lined plate. Leave 2-3 tablespoons of rendered bacon fat in the skillet. If there is less, add the olive oil now. Increase the heat to medium-high.
  4. Sauté the Sprouts: Place the halved Brussels sprouts cut-side down into the hot skillet. Do not stir immediately. Allow them to cook undisturbed for 4-5 minutes to develop a deep, dark brown char.
  5. Cook Through: Once charred, toss the sprouts well. Continue sautéing for another 5-8 minutes, stirring occasionally, until the sprouts are fork-tender on the inside and crispy on the outside. Reduce heat slightly if they are browning too fast.
  6. Season: Season the cooked sprouts immediately with salt and black pepper.
  7. Glaze: Turn the heat down to low. Add the maple syrup and the apple cider vinegar directly to the pan. Toss quickly for 30 seconds until the sprouts are evenly coated and the glaze has reduced slightly and thickened.
  8. Combine and Serve: Remove the skillet from the heat. Return the reserved crispy bacon bits to the pan and toss once more. Check the seasoning and serve immediately.