Roasted Brussels Sprouts with Bacon and Balsamic
Halved sprouts roasted hard until the cut sides char, then tossed with rendered bacon and a balsamic reduction that turns the bitterness into something worth fighting over.
- Serves
- 4
- Prep
- 10 min
- Cook
- 30 min
- Written
Method
-
Toss the halved sprouts with the olive oil, salt, and pepper, then spread them cut-side down on a sheet pan.
-
Scatter the chopped bacon over the pan and roast at 425°F until the cut sides are deeply charred and the bacon has rendered, about 25 minutes.
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Meanwhile, simmer the balsamic vinegar and honey in a small saucepan until reduced by half and thick enough to coat a spoon.
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Toss the roasted sprouts and bacon with the reduction right on the pan, scraping up the browned bits underneath.
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Shave Parmesan over the top and serve while it’s still hot enough to melt it slightly.
Notes
Cut-side down and left alone is the whole trick — resist stirring the pan before the bacon’s ready to come out, or you trade the char for something closer to steamed. The reduction needs to actually cling to the spoon before it goes anywhere near the sprouts; too thin and it just runs to the bottom of the pan instead of coating anything.
Leave out the bacon and roast in a couple tablespoons of butter instead for a vegetarian version, or swap in toasted walnuts if you want the crunch without the smoke.