Side Dish: United States – Brussels Sprouts with Bacon and Balsamic Glaze

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 50 min

Ingredients

- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 6 slices (about 6 oz/170 g) bacon, cut into 1/2-inch (1 cm) pieces
- 1 tbsp (15 ml) olive oil
- 1 small shallot, minced (about 2 tbsp/30 g)
- 2 cloves garlic, minced
- 1/4 cup (60 ml) balsamic vinegar
- 1 tbsp (12 g) packed brown sugar
- 1 tbsp (15 g) unsalted butter
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) red pepper flakes (optional)
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). If using a non-ovenproof skillet, have a rimmed baking sheet ready.
2. In a large ovenproof skillet over medium heat, cook the bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel–lined plate, leaving the rendered fat in the skillet.
3. While the bacon cooks, trim stems from the Brussels sprouts and halve them lengthwise.
4. Add the olive oil to the skillet with the bacon fat if needed, then arrange the Brussels sprouts cut-side down. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook undisturbed over medium-high heat until the cut sides are golden brown, about 4–6 minutes.
5. Stir the sprouts, add the minced shallot and garlic, and cook 1 minute until fragrant. Transfer the skillet to the oven (or spread sprouts on the prepared baking sheet) and roast 8–10 minutes until tender and edges are crisp.
6. While the sprouts roast, make the glaze: combine the balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook until reduced and slightly syrupy, about 3–5 minutes. Remove from heat and stir in the butter until melted and glossy.
7. Remove the skillet from the oven, return the crispy bacon to the pan, and pour the balsamic glaze over the sprouts. Toss gently to coat. Taste and adjust seasoning with additional salt or pepper if needed; add red pepper flakes if using.
8. Transfer to a serving dish, sprinkle with chopped parsley, and serve warm alongside the herb-crusted pork chops.