Roasted Brussels Sprouts with Bacon

Ingredients

Equipment Needed

• •Large rimmed sheet pan (18x13-inch half sheet)
• •Sharp chef's knife
• •Microplane or box grater for Parmesan

Instructions

1. 1

   Preheat and position

   Position your oven rack in the lower third of the oven and preheat to 425°F. This placement puts the sprouts closer to the heat source, encouraging deeper caramelization on those cut surfaces. A hot oven is non-negotiable here. Anything below 400°F produces steamed, sad sprouts.

   If your oven runs cool, push it to 450°F. You want aggressive heat.
2. 2

   Render the bacon

   Spread the bacon lardons in a single layer on a large rimmed sheet pan. Place in the cold oven as it preheats, then roast for 8-10 minutes until the fat has rendered and the edges are beginning to crisp. The bacon will continue cooking with the sprouts, so pull it while still slightly underdone. Remove the pan carefully. The rendered bacon fat pooling on the sheet is liquid gold. Leave every drop.

3. 3

   Prepare the sprouts

   While the bacon renders, trim the stem ends from your Brussels sprouts and remove any yellowed or damaged outer leaves. Halve each sprout through the root end. Some outer leaves will fall away. Save them. These loose leaves become the crispiest, most sought-after bits on the platter. Dry the sprouts thoroughly with paper towels. Moisture is the enemy of caramelization.

   Choose sprouts of similar size for even cooking. If some are significantly larger, quarter them instead.
4. 4

   Toss and arrange

   Add the halved sprouts and loose leaves to the sheet pan with the bacon and rendered fat. Drizzle with olive oil and season with salt and pepper. Toss everything together using your hands or two wooden spoons, ensuring each sprout is coated with fat. Now arrange them deliberately: cut-side down, in a single layer, with space between each piece. Crowding creates steam. Steam prevents browning. This step determines success.

   If your sprouts don't fit in a single layer, use two sheet pans. Crowding is the most common mistake.
5. 5

   Roast until caramelized

   Roast for 15 minutes without disturbing. Opening the oven or stirring interrupts the caramelization you're building. After 15 minutes, check the undersides. You want deep golden brown, approaching charred in spots. If they're pale, give them another 5 minutes. When the cut sides are properly colored, stir everything together and roast for another 8-10 minutes until the sprouts are tender when pierced with a knife and the outer leaves are charred and crispy.

6. 6

   Add garlic and finish

   Remove the pan from the oven and immediately scatter the minced garlic over the hot sprouts. The residual heat will bloom the garlic's flavor without risking the bitter taste of burnt garlic. Toss gently. Drizzle the balsamic vinegar over everything and toss again. The vinegar will sizzle and reduce slightly on contact with the hot vegetables, concentrating its sweetness.

7. 7

   Garnish and serve

   Transfer to a warmed serving platter or present directly on the sheet pan for a rustic family-style presentation. Shower with freshly grated Parmesan while the sprouts are still hot, allowing it to melt slightly into the crevices. Finish with chopped parsley for color. Serve immediately. These sprouts are best consumed within minutes of leaving the oven, while the outer leaves still shatter and the bacon retains its crispness.

Chef Tips

• •Seek out sprouts still attached to the stalk at farmers markets during fall. They're fresher, sweeter, and keep longer in your refrigerator. The stalk itself makes a dramatic centerpiece before you harvest the sprouts.
• •Thick-cut bacon from a butcher or quality producer makes a noticeable difference. The industrial stuff renders too quickly and turns rubbery. Look for bacon with good meat-to-fat ratio.
• •For a make-ahead Thanksgiving strategy: prep the sprouts and bacon two days before. On the day, bring everything to room temperature for 30 minutes before roasting. Cold vegetables from the refrigerator will add 5-7 minutes to your cooking time.
• •This dish pairs beautifully with a California Pinot Noir or an Oregon Chardonnay with enough acidity to cut through the bacon's richness.
• •Save any leftover sprouts. They won't be crispy the next day, but chopped and folded into scrambled eggs with a bit of sharp cheddar, they become an excellent breakfast.

Advance Preparation

• •Brussels sprouts can be trimmed, halved, and refrigerated in an airtight container up to 2 days ahead. Bring to room temperature before roasting.
• •Bacon can be cut into lardons and refrigerated up to 3 days ahead.
• •For large gatherings, render the bacon on the sheet pan in the morning, transfer to a paper towel-lined plate, and reserve the fat on the pan. Refrigerate both. Return bacon to pan with prepped sprouts when ready to roast.
• •The dish can be held in a 200°F oven for up to 15 minutes while the turkey rests, though some crispness will be sacrificed.

Frequently Asked Questions

Nutrition Information

1 serving (about 81g)