Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 4 oz (115g) thick-cut bacon, cut into lardons (small cubes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sprouts with olive oil, salt, and pepper on the baking sheet. Ensure even distribution.
  2. Roast for 20-25 minutes, flipping halfway through, until tender and slightly browned with crispy edges.
  3. While the sprouts roast, cook bacon lardons in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered bacon fat.
  4. In the same skillet (with the bacon fat), add balsamic vinegar and brown sugar. Bring to a simmer and cook, stirring occasionally, until reduced by half and thickened into a syrupy glaze (about 5-7 minutes). Be vigilant – it burns easily!
  5. Remove from heat and whisk in the butter until melted and smooth. Toss the roasted Brussels sprouts and crispy bacon with the balsamic glaze. Serve immediately.