Classic Bacon-Balsamic Brussels Sprouts — Crispy Roast Beef Side

How to Make Classic Bacon-Balsamic Brussels Sprouts — Crispy Roast Beef Side

1. 1

   Step 1: Prep and preheat

   Trim the stem ends of the Brussels sprouts and halve any larger sprouts so all pieces are similar in size for even cooking. If you plan to use the oven method, preheat the oven to 425°F (220°C); otherwise you'll finish on the stovetop.

   For this step

   • 1 lbBrussels sprouts, trimmed and halved
   
2. 2

   Step 2: Crisp the bacon

   In a large ovenproof skillet over medium heat, add the bacon lardons and cook until well-browned and crisp, about 6–8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan for flavor.

   For this step

   • 6 slicesThick-cut bacon, sliced into 1/2-inch lardons
   
3. 3

   Step 3: Pan-roast the Brussels sprouts (or use oven method)

   Stovetop method: Return the skillet with bacon fat to medium-high heat, add the olive oil if needed, then place Brussels sprouts cut-side down in a single layer; season with salt and pepper. Cook without stirring until deep golden on the cut sides, 6–8 minutes, then toss with the sliced shallot and cook another 2 minutes until shallot softens. Oven method (alternative): Toss sprouts and shallot with olive oil, salt and pepper on a rimmed baking sheet and roast at 425°F (220°C) for 18–22 minutes, turning once, until caramelized; reserve bacon separately and stir in at the end.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1 largeShallot, thinly sliced
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
4. 4

   Step 4: Make the balsamic glaze and combine

   Reduce heat to medium and push sprouts to one side; add balsamic vinegar and brown sugar to the empty pan and simmer until syrupy, scraping up browned bits, about 1–2 minutes. Return the crisp bacon to the pan and toss everything together so the sprouts are evenly coated in the sweet-tangy glaze.

   For this step

   • 2 tbspGood-quality balsamic vinegar
   • 1 tspBrown sugar (or maple syrup), for glaze
   
5. 5

   Step 5: Finish with lemon and toasted almonds

   Off the heat, stir in the lemon zest and juice to brighten the dish, then sprinkle with the toasted sliced almonds for crunch. Taste and adjust seasoning, then transfer to a warm platter and serve alongside roast beef or steak.

   For this step

   • 1 pieceLemon (zest + 1 tbsp juice)
   • 1/3 cupSliced almonds, toasted
   
6. 6

   Step 6: Make-ahead and serving tips

   Make ahead: Roast or pan-cook sprouts and bacon up to 2 days ahead, cool, and refrigerate; reheat gently in a skillet and refresh the glaze with a splash of balsamic and a squeeze of lemon. For a larger crowd, scale ingredients and use the oven method; to keep sprouts extra-crispy, re-toast almonds just before serving.
   

1. Trim the stem ends of the Brussels sprouts and halve any larger sprouts so all pieces are similar in size for even cooking. If you plan to use the oven method, preheat the oven to 425°F (220°C); otherwise you'll finish on the stovetop.
2. In a large ovenproof skillet over medium heat, add the bacon lardons and cook until well-browned and crisp, about 6–8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan for flavor.
3. Stovetop method: Return the skillet with bacon fat to medium-high heat, add the olive oil if needed, then place Brussels sprouts cut-side down in a single layer; season with salt and pepper. Cook without stirring until deep golden on the cut sides, 6–8 minutes, then toss with the sliced shallot and cook another 2 minutes until shallot softens. Oven method (alternative): Toss sprouts and shallot with olive oil, salt and pepper on a rimmed baking sheet and roast at 425°F (220°C) for 18–22 minutes, turning once, until caramelized; reserve bacon separately and stir in at the end.
4. Reduce heat to medium and push sprouts to one side; add balsamic vinegar and brown sugar to the empty pan and simmer until syrupy, scraping up browned bits, about 1–2 minutes. Return the crisp bacon to the pan and toss everything together so the sprouts are evenly coated in the sweet-tangy glaze.
5. Off the heat, stir in the lemon zest and juice to brighten the dish, then sprinkle with the toasted sliced almonds for crunch. Taste and adjust seasoning, then transfer to a warm platter and serve alongside roast beef or steak.
6. Make ahead: Roast or pan-cook sprouts and bacon up to 2 days ahead, cool, and refrigerate; reheat gently in a skillet and refresh the glaze with a splash of balsamic and a squeeze of lemon. For a larger crowd, scale ingredients and use the oven method; to keep sprouts extra-crispy, re-toast almonds just before serving.