Equipment
Ingredients
Vegetables and Nuts
- 500 g brussels sprouts, trimmed and halved lengthwise
- 40 g sliced almonds, raw, thin flakes
Pork and Seasonings
- 150 g thick-cut bacon, sliced crosswise into 1-centimeter lardons
- 15 ml fresh lemon juice, freshly strained
- 2 g fine sea salt
- 1 g black pepper, coarsely ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 245 kcal
- Protein
- 10 g
- Carbohydrates
- 10 g
- Fat
- 19 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 498 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 25 mg
- Potassium
- 488 mg
- Calcium
- 68 mg
- Iron
- 1.8 mg
- Magnesium
- 53 mg
- Phosphorus
- 162 mg
- Zinc
- 1.1 mg
- Vitamin A
- 45 mcg
- Vitamin C
- 67 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.2 mg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.23 mg
- Niacin
- 2.5 mg
- Folate
- 68 mcg
- Water
- 115 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim the tough stem ends from 500g of Brussels sprouts, pull away any loose or yellowing outer leaves, rinse thoroughly under cold running water, pat dry completely with clean towels, and slice each sprout in half lengthwise through the stem.
Place 150g of thick-cut bacon onto a clean cutting board designated for raw meats, slice crosswise into 1-centimeter wide lardons, and immediately wash hands, board, and knife thoroughly with hot soapy water to prevent cross-contamination.
Place a large dry skillet over medium-low heat at 160°C (320°F), add 40g of sliced almonds, and toast while stirring constantly until golden and fragrant, approximately 2 to 3 minutes, then transfer immediately to a small plate to stop the cooking.
Add the sliced bacon lardons to the cold skillet, place over medium heat at 175°C (350°F), and fry for 5 to 7 minutes, stirring periodically, until the fat has rendered and the lardons are crisp and deeply browned.
Using a slotted spoon, transfer the crisped bacon to a paper-towel-lined plate while leaving approximately 30ml (two tablespoons) of clear rendered bacon fat in the skillet, pouring off any excess into a heat-safe container.
Increase the heat under the skillet to medium-high at 190°C (375°F), arrange the halved Brussels sprouts in a single layer with their cut sides facing down, and sear undisturbed for 5 minutes until deeply charred and blistered.
Turn the sprouts using tongs, sprinkle with 2g of fine sea salt and 1g of coarsely ground black pepper, and sauté for another 2 to 3 minutes until the rounded sides soften slightly and a paring knife inserts easily into the core.
Return the reserved crispy bacon and toasted almonds to the skillet, pour in 15ml of fresh lemon juice to deglaze the bottom fond, and toss constantly for 30 seconds to glaze and evenly distribute all components.
Transfer the mixture immediately to a warmed serving dish and serve hot.
Chef's Notes
- Always arrange the Brussels sprouts cut-side down by hand using tongs; this flat surface area maximizes Maillard browning and develops deep, nutty complexity.
- Do not peel off healthy outer green leaves; their natural loose structure allows them to fry into crisp, chip-like morsels in the bacon fat.
- Use real thick-cut bacon rather than thin rashers; thick cuts yield substantial meaty lardons that provide textural resistance against the tender sprout cores.
- Acid is vital to balance cruciferous vegetables and rich animal fat; if fresh lemons are unavailable, a high-quality sherry vinegar or raw apple cider vinegar performs brilliantly.
Storage
Refrigerator: 3 days — Cool completely and refrigerate in an airtight container within two hours of cooking.
Reheating: Reheat leftovers in a dry skillet over medium heat until heated through to an internal temperature of at least 74°C (165°F) as measured with a calibrated food thermometer.
Troubleshooting
Brussels sprouts are pale, soggy, and soft rather than charred and crisp-tender
Cause: The pan was overcrowded or the sprouts entered the skillet with excess surface water, creating steam instead of direct searing heat
Fix: Increase burner heat to high and leave the sprouts undisturbed on their cut sides for 2 minutes to boil off trapped surface moisture and force browning
Prevention: Thoroughly dry the sprouts with paper towels after washing and use a wide 12-inch pan so every cut side makes flush contact with the metal
Bacon burns on the outside before rendering adequate cooking fat
Cause: The skillet temperature was set too high at the start of the rendering process
Fix: Cannot be fixed if bitter charring occurs; remove burnt bacon, discard burnt fat, wipe out the skillet, and restart with fresh fat or oil
Prevention: Place diced bacon into an unheated skillet over medium-low heat to gradually draw out the fat before ramping up heat
Almonds scorch and taste bitter
Cause: Nuts were left unmonitored or remained in the hot pan after taking it off the flame
Fix: Cannot be fixed once burnt; discard scorched nuts, wipe the skillet dry, and toast a fresh batch
Prevention: Stir sliced almonds unceasingly during toasting and immediately slide them onto an unheated plate the second they show color
Cultural Context
Originating in modern Belgium during the 13th century, Brussels sprouts long suffered a reputation for bitterness due to traditional English and Northern European boiling methods. The contemporary technique of high-heat pan searing in cured pork fat paired with crunchy toasted nuts emerged through late 20th-century American bistro cooking, elevating the humble brassica into an acclaimed restaurant side dish.
