Ingredients:

  • 4 oz (115 g) Thick-Cut Smoked Bacon, diced into small lardons
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil (only if bacon fat is insufficient)
  • 1 lb (450 g) Brussel Sprouts, trimmed and halved/quartered
  • 1/2 tsp Kosher Salt, plus more to taste
  • 1/4 tsp Freshly Ground Black Pepper, plus more to taste
  • 2 Tbsp (30 ml) Quality Balsamic Vinegar
  • 1 tsp Light Brown Sugar (optional)

Instructions:

  1. Prep Vegetables: Trim the woody ends off the sprouts, peel off any loose outer leaves, and cut all sprouts evenly in half (or quarter them if they are exceptionally large). Ensure all pieces are uniform for even cooking.
  2. Render the Bacon: Place the diced bacon in the cold frying pan over medium heat. Cook slowly, stirring occasionally, until the bacon is crispy and deeply golden brown (about 6–8 minutes).
  3. Remove Bacon: Using a slotted spoon, remove the crispy bacon bits (lardons) and set them aside on a paper towel-lined plate. Leave 2–3 tablespoons of the rendered bacon fat in the pan. Discard any excess fat, or top up with olive oil if the amount is insufficient for searing.
  4. Heat the Fat: Increase the heat to high until the rendered bacon fat begins to shimmer slightly.
  5. Sear Flat-Side Down: Add the prepared sprouts to the hot pan, ensuring the cut, flat side of the sprouts is facing down. Do not stir immediately. If the pan is overcrowded, cook in two batches.
  6. Develop the Crust: Allow the sprouts to sear undisturbed for 4–5 minutes until a deep, dark brown, charred crust forms on the cut surface. Season lightly with salt and pepper.
  7. Finish Cooking: Toss the sprouts once, reducing the heat to medium-low. Continue cooking, stirring only occasionally, for another 3–5 minutes until the sprouts are tender-crisp (you should be able to pierce them easily with a fork, but they should retain a firm texture).
  8. Reincorporate Bacon: Return the crispy bacon lardons to the pan, tossing them quickly with the sprouts.
  9. Deglaze and Glaze: Immediately pour the balsamic vinegar (and brown sugar, if using) over the sprouts. Increase the heat back to medium-high.
  10. Reduce: Cook, tossing vigorously, for 30–60 seconds until the balsamic vinegar reduces into a thick, syrupy glaze that coats the sprouts evenly.
  11. Final Seasoning: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.