Equipment
Ingredients
Main Components
- 750 g brussels sprouts, trimmed and halved
- 150 g thick-cut bacon, cut into 1cm lardons
- 30 ml olive oil
- 3 g fine sea salt
- 2 g black pepper, freshly cracked
Balsamic Glaze
- 80 ml balsamic vinegar
- 15 g honey
Nutrition (per serving)
Method
Preheat oven to 220°C (425°F). Trim the woody ends off the Brussels sprouts and cut them in half lengthwise through the stem.
Place bacon lardons in a cold skillet. Turn heat to medium and cook, stirring occasionally, until fat renders and bacon is crispy (about 8-10 minutes).
Use a slotted spoon to transfer crispy bacon to a paper towel-lined plate. Pour the rendered bacon fat from the skillet onto the large baking sheet. Add the olive oil, salt, and pepper to the sheet.
Add Brussels sprouts to the baking sheet and toss to coat thoroughly in the fat mixture. Arrange them cut-side down in a single layer.
Roast in the preheated oven for 20-25 minutes. Do not disturb them for the first 15 minutes to allow the char to develop.
While sprouts roast, wipe out the skillet used for bacon. Add balsamic vinegar and honey. Simmer over medium-low heat until reduced by half and thick enough to coat a spoon (about 5-7 minutes).
Remove sprouts from oven. Scatter the reserved crispy bacon over the top and drizzle with the balsamic reduction. Toss gently to combine and serve immediately.
Chef's Notes
- For even cooking, try to select sprouts of similar size when buying.
- The cut-side down technique is the secret to restaurant-quality sprouts. Resist the urge to toss them too early.
- Serving suggestion: Finish with a grating of Pecorino Romano or toasted pecans for added texture.
Storage
Refrigerator: 3 days — Sprouts will lose crispness; reheat in oven or air fryer to revive texture.
Reheating: Air fry at 180°C for 3-5 minutes or roast in oven at 200°C for 5-8 minutes.
