Equipment
Ingredients
Main Components
- 750 g brussels sprouts, trimmed and halved
- 150 g thick-cut bacon, cut into 1cm lardons
- 30 ml olive oil
- 3 g fine sea salt
- 2 g black pepper, freshly cracked
Balsamic Glaze
- 80 ml balsamic vinegar
- 15 g honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 383 kcal
- Protein
- 20 g
- Carbohydrates
- 24 g
- Fat
- 24 g
- Fiber
- 7 g
- Sugar
- 10 g
- Sodium
- 1164 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 40 mg
- Potassium
- 963 mg
- Calcium
- 91 mg
- Iron
- 3.4 mg
- Magnesium
- 58 mg
- Phosphorus
- 324 mg
- Zinc
- 2.1 mg
- Vitamin A
- 76 mcg
- Vitamin C
- 159 mg
- Vitamin E
- 2.9 mg
- Vitamin K
- 337 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.39 mg
- Riboflavin
- 0.27 mg
- Niacin
- 5.4 mg
- Folate
- 115 mcg
- Water
- 182 g
Sources: USDA FoodData Central
Method
Preheat oven to 220°C (425°F). Trim the woody ends off the Brussels sprouts and cut them in half lengthwise through the stem.
Place bacon lardons in a cold skillet. Turn heat to medium and cook, stirring occasionally, until fat renders and bacon is crispy (about 8-10 minutes).
Use a slotted spoon to transfer crispy bacon to a paper towel-lined plate. Pour the rendered bacon fat from the skillet onto the large baking sheet. Add the olive oil, salt, and pepper to the sheet.
Add Brussels sprouts to the baking sheet and toss to coat thoroughly in the fat mixture. Arrange them cut-side down in a single layer.
Roast in the preheated oven for 20-25 minutes. Do not disturb them for the first 15 minutes to allow the char to develop.
While sprouts roast, wipe out the skillet used for bacon. Add balsamic vinegar and honey. Simmer over medium-low heat until reduced by half and thick enough to coat a spoon (about 5-7 minutes).
Remove sprouts from oven. Scatter the reserved crispy bacon over the top and drizzle with the balsamic reduction. Toss gently to combine and serve immediately.
Chef's Notes
- For even cooking, try to select sprouts of similar size when buying.
- The cut-side down technique is the secret to restaurant-quality sprouts. Resist the urge to toss them too early.
- Serving suggestion: Finish with a grating of Pecorino Romano or toasted pecans for added texture.
Storage
Refrigerator: 3 days — Sprouts will lose crispness; reheat in oven or air fryer to revive texture.
Reheating: Air fry at 180°C for 3-5 minutes or roast in oven at 200°C for 5-8 minutes.
Troubleshooting
Sprouts are soggy or steamed, not roasted
Cause: Overcrowding the pan
Fix: Spread onto a second hot tray and return to oven on convection setting for 5 minutes
Prevention: Ensure sprouts are in a single layer with space between them; use two pans if necessary
Balsamic glaze is too hard/candy-like
Cause: Over-reduced
Fix: Whisk in a teaspoon of hot water to loosen it
Prevention: Remove from heat when it just coats a spoon; it thickens as it cools
Cultural Context
While Brussels sprouts have a polarizing reputation due to the boiling methods of the mid-20th century, the modern technique of high-heat roasting has rehabilitated their image, making them a staple side dish in contemporary American bistro cuisine.
