Equipment
Ingredients
Vegetables & Protein
- 500 g brussels sprouts, trimmed and halved lengthwise
- 150 g thick-cut bacon, diced
Aromatics & Finishings
- 40 g pine nuts
- 15 ml water
- 15 ml balsamic vinegar, high quality
- 3 g kosher salt, minimum amount, adjust to taste
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 241 kcal
- Protein
- 10 g
- Carbohydrates
- 15 g
- Fat
- 18 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 871 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 9 g
- Potassium
- 617 mg
- Calcium
- 65 mg
- Iron
- 3.3 mg
- Magnesium
- 62 mg
- Phosphorus
- 171 mg
- Zinc
- 1.3 mg
- Vitamin A
- 49 mcg
- Vitamin C
- 106 mg
- Vitamin E
- 4.6 mg
- Vitamin K
- 227 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 1.86 mg
- Riboflavin
- 0.32 mg
- Niacin
- 4.2 mg
- Folate
- 95 mcg
- Water
- 133 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place pine nuts in a dry large cast-iron skillet over medium heat (approximately 175°C/350°F). Toast for 2 to 3 minutes, stirring continuously, until fragrant and golden brown. Remove immediately from the pan and set aside.
Add the diced bacon to the cold cast-iron skillet. Place over medium heat and fry for 8 to 10 minutes until the fat has completely rendered and the bacon is crispy. Ensure the pork reaches a safe internal temperature well over 74°C/165°F.
Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Leave the rendered bacon fat in the skillet. Wash your hands thoroughly after handling the raw bacon to prevent cross-contamination.
Place the Brussels sprout halves cut-side down into the hot bacon fat in an even layer. Sear undisturbed for 5 minutes over medium-high heat (around 190°C/375°F) until deeply caramelized and charred on the bottom.
Carefully pour the water into the hot skillet (pan temperature will momentarily drop to 100°C/212°F) and immediately cover with a tight-fitting lid. Steam for 3 to 4 minutes until the Brussels sprouts are tender-crisp.
Remove the lid. Return the cooked bacon and toasted pine nuts to the skillet. Drizzle with balsamic vinegar, season with kosher salt and black pepper, and assemble by tossing everything together. Cook for 1 final minute to glaze.
Chef's Notes
- Starting the bacon in a cold pan allows the fat to render out slowly, giving you crispier bacon bits and ample fat to sear the vegetables.
- Placing the sprouts cut-side down and leaving them completely undisturbed is the essential technique to developing a deeply flavorful, caramelized crust.
- Pine nuts burn incredibly fast due to their high oil content. Remove them from the hot pan immediately once golden, as residual heat will continue to cook them.
- The splash of balsamic vinegar at the end cuts through the richness of the bacon fat, bringing balance and bright acidity to the dish.
Storage
Refrigerator: 3 days — Loses crispness over time.
Reheating: Reheat in an oven or air fryer at 190°C/375°F for 5 minutes to restore crispness.
Troubleshooting
Brussels sprouts are mushy and lack texture.
Cause: Overcooking during the steaming phase or leaving them covered for too long.
Fix: Cannot be fixed
Prevention: Strictly time the steaming phase to no more than 4 minutes and remove the lid immediately.
Brussels sprouts did not caramelize.
Cause: Moving the sprouts too frequently during the searing phase or overcrowding the pan.
Fix: Increase heat slightly and sear for 2 additional minutes before steaming.
Prevention: Ensure an appropriately sized pan is used and leave sprouts completely undisturbed while searing.
Cultural Context
Brussels sprouts belong to the gemmifera group of cabbages, cultivated in Belgium since the 13th century. This modern preparation revitalizes their reputation, using high-heat searing and pork fat to transform them from a boiled afterthought into a celebrated centerpiece side dish.
