Ingredients:

  • 5 lb (680 g) Brussels Sprouts, trimmed and halved
  • 3 Tbsp (45 mL) Olive Oil (High Heat)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 oz (115 g) Thick Cut Smoked Bacon, cut into small lardons
  • 1 medium Shallot, finely minced
  • 2 cloves Garlic, finely minced
  • 1/2 cup (120 mL) Balsamic Vinegar, good quality
  • 1/4 cup (60 mL) Liquid Honey
  • 1/2 tsp Red Pepper Flakes (Chili Flakes)
  • 1 Tbsp (14 g) Unsalted Butter, cold
  • Flaky Sea Salt, to taste (for final seasoning)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the trimmed Brussels sprouts with the olive oil, kosher salt, and black pepper until lightly coated.
  3. Arrange the sprouts cut-side down on the prepared baking sheet. Do not overcrowd the pan. Roast for 20–25 minutes. Toss halfway through (around 12 minutes). The sprouts are ready when edges are deep brown and crispy.
  4. While the sprouts are roasting, prepare the glaze base: place the bacon lardons in a small saucepan over medium heat. Cook, stirring occasionally, until the bacon fat is rendered and the lardons are crisp (about 6–8 minutes). Remove the crisp bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  5. Add the minced shallot and garlic to the rendered fat. Sauté for 1–2 minutes until fragrant and softened, taking care not to burn the garlic.
  6. Pour in the balsamic vinegar, scraping up any brown bits from the bottom of the pan to deglaze.
  7. Stir in the honey and red pepper flakes. Bring the mixture to a rapid simmer over medium-high heat. Lower the heat to medium-low and allow the glaze to simmer gently. Reduce the liquid by about two-thirds until it is thick and syrupy (about 8–10 minutes).
  8. Remove the pan from the heat. Stir in the reserved cold unsalted butter until melted and emulsified. Taste and adjust salt if necessary.
  9. Transfer the hot, crispy sprouts to a large mixing bowl. Drizzle half of the warm balsamic glaze over the sprouts and toss gently to coat.
  10. Transfer the glazed sprouts to your serving dish. Drizzle with the remaining glaze, scatter the crispy bacon lardons over the top, and finish with a pinch of flaky sea salt. Serve immediately while hot.