Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved lengthwise
  • 4 slices (approx. 115g) thick-cut bacon, diced
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon (15ml) maple syrup (or honey)
  • 1/4 teaspoon (1.25ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • Optional: 1 tablespoon (15ml) chopped fresh parsley, for garnish

Instructions:

  1. Wash and trim the Brussels sprouts. Halve them lengthwise.
  2. Place diced bacon in the cold skillet over medium heat. Cook until crispy, rendering the fat. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.
  3. Increase heat to medium-high. Add the olive oil and prepped sprouts to the skillet (in a single layer if possible – work in batches if necessary). Sauté, cut-side down, until deeply browned and slightly caramelized. Flip and continue cooking until tender-crisp.
  4. While sprouts are sautéing, whisk together balsamic vinegar and maple syrup (or honey) in a small bowl.
  5. Once sprouts are cooked, reduce heat to low. Pour the balsamic glaze over the sprouts and bacon. Toss to coat evenly. Cook for another 1-2 minutes, until the glaze slightly thickens.
  6. Season with salt and pepper to taste. Garnish with fresh parsley (if using) and serve immediately.